PORTOBELLO MUSHROOMS

STUFFED WITH CHICKEN AND ROCKET & BASIL PESTO

  • 762.3
    Calories
  • 62.5g
    Total Fat
  • 30.9g
    Protein
  • 5.7g
    Total Carbohydrates
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Ingredients

Ingredients for 4 people
  • 12 medium portobello mushrooms, stems removed
  • 200g chicken mince
  • 30g bacon, finely chopped
  • 1 egg
  • 30g Parmigiano Reggiano cheese
  • 60ml cream
  • Pinch Nutmeg
  • 1 sprig of rosemary
  • 50ml Extra Virgin Olive oil
  • ½ glass white wine
  • 4 cherry tomatoes, halved
  • Salt and pepper, to taste
  • 4 skewers

For the dressing and salad:

  • 1 jar Barilla Rocket Pesto
  • 1 lemon, juiced
  • 50ml Extra Virgin Olive Oil
  • 2 baby Romaine lettuce
  • ½ small red onion, cut in slice

Instructions

  1. 1 TO START
    Preheat the oven to 200°C. 




  2. 2 COOK THE MUSHROOMS
    Cook the mushrooms in a fry pan with rosemary and olive oil.  Season and add the wine, allow it to evaporate then cover with a lid and leave for 2 minutes.


  3. 3 MAKE THE STUFFING
    Mix the chicken, bacon, egg, cream, salt, pepper and nutmeg together in a bowl. Remove the mushrooms from the fry pan and stuff with the mixture. Arrange the stuffed mushrooms on a baking tray and cook for 12 minutes. 



  4. 4 MIX THE DRESSING
    Mix the Pesto, lemon juice and Extra Virgin Olive Oil to form a dressing. Toss the red onion and lettuce in the dressing and split between the 4 plates.

  5. 5 SKEWER

    Carefully skewer three mushrooms and two tomato halves. Then place on the salad bed.

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