Mozzarella and pesto stuffed mushrooms is so easy and delicious and ready in just 20 minutes. Each Portobello mushroom is stuffed with soft mozzarella, basil pesto and smoky bacon lardons on lovely toasted sourdough bread. These stuffed mushrooms would make the perfect starter, brunch or lunch.
- 8 Portobello mushrooms, wiped clean
- 3tbsp olive oil
- 120g smoked bacon lardons
- 145g pot basil pesto
- 125g ball mozzarella, torn
- 4 slices sourdough bread, toasted
- 110g bag mixed salad
Heat oven to 200C, gas 6. Put the mushrooms bottomside up on a wire rack over a lined baking tray and drizzle over 2tbsp oil, turn over and divide the lardons between the mushrooms and bake for 8-10 mins until beginning to cook through and crisp.
Top each mushroom with 1tbsp pesto and the torn mozzarella, return to the oven for 4-5 mins until golden and bubbling.
Toast the bread and serve with a couple of the mushrooms and a side salad.
Top tip for making Mozzarella and pesto stuffed mushrooms on toast
These stuffed mushrooms would make a great starter - just leave out the toast so you don't fill your guests up too quickly!