Crunchy pesto & mozzarella baked mushrooms

• olive oil↗2 tbsp tbsp

  plus extra for greasing

• onion↗1 1

  chopped

• large Portobello mushrooms↗4 4

  stalks finely chopped

• light mascarpone↗100g 100g
• zest and juice ½ lemon
• basil pesto↗4 tbsp 4 tbsp
• ball light mozzarella↗125g 125g

  chopped

• dried breadcrumb↗25g 25g
• large handful rocket↗

  leaves

• cherry tomato↗100g 100g

  halved

• garlic bread

  to serve (optional)

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.