4 large Portobello mushrooms, stalks finely chopped
100g light mascarpone
zest and juice ½ lemon
4 tbsp basil pesto
125g ball light mozzarella, chopped
25g dried breadcrumbs
large handful rocket leaves
100g cherry tomatoes, halved
garlic bread, to serve (optional)
Heat half the oil in a small pan and
cook the onion and chopped mushroom
stalks for 5-8 mins until soft. Tip into
a bowl, allow to cool slightly, then
add the mascarpone, lemon zest,
pesto, mozzarella and seasoning.
Heat oven to 200C/180C fan/gas 6.
Grease a small roasting tin and add
the whole mushrooms, upside-down, in
a single layer. Divide the stuffing between
the mushrooms, spreading out to fill the
middle of each one. Top each with
crumbs and a grind of black pepper, then
bake for 25-30 mins until the mushrooms
are tender and the topping is crisp.
Meanwhile, make the dressing. Whisk
the remaining oil with the lemon juice
and some seasoning. Dress the rocket
leaves and tomatoes just before serving
with the stuffed mushrooms and garlic
bread, if you like.