Pesto Mozzarella Mushrooms

Make pesto mozzarella mushrooms, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Mushrooms (About eight chestnut mushrooms, stalks removed.)
1 tbsp, about 15 g Basil pesto
40 g Light mozzarella
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 200°C. Twist the stalks out of the mushrooms and set the caps on a tray, hollow side up.
2. Put a quarter teaspoon of pesto in each cap and a small piece of mozzarella on top.
3. Bake for twelve to fifteen minutes, until the cheese is browned and the mushrooms are soft. Grind pepper over and eat warm.

Contains milk and tree nuts.
Flagged for the cashews most supermarket jars use alongside pine nuts. A pesto made only with pine nuts carries milk alone.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/pesto-mozzarella-mushrooms

AI-generated images illustrating the recipe.

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