Italian green basil sauce makes a good base for this stuffed, vegetarian dish with creamy mascarpone and light rocket salad
Prep:5 mins
Serves 2
2 tbsp olive oil, plus extra for greasing1 onion, chopped4 large Portobello mushrooms, stalks finely chopped100g light mascarponezest and juice ½ lemon4 tbsp basil pesto125g ball light mozzarella, chopped25g dried breadcrumblarge handful rocket leaves100g cherry tomato, halvedgarlic bread, to serve (optional)
STEP 1Heat 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.STEP 2Heat 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.STEP 3Meanwhile, 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.
