Pesto Mozzarella Mushrooms
Makes 1 serving

INGREDIENTS
150 g Mushrooms (About eight chestnut mushrooms, stalks removed.)
1 tbsp, about 15 g Basil pesto
40 g Light mozzarella
To taste Black pepper

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.

RECIPE NOTES
One tablespoon of pesto across eight mushrooms is 68 kcal. Two tablespoons is the kind of thing that happens when you do not measure.
Light mozzarella because full-fat runs off the mushroom as oil at this temperature. The lighter one holds its shape.

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