Rocket pesto-filled mushrooms with Camembert

By polloazul

Ingredients

• 2 garlic cloves, crushed
• 25 g fresh rocket
• 5 tbsp extra-virgin olive oil
• 65 g fresh white breadcrumbs
• 1 beef tomato
• 4 large cup-shaped portobello or field mushrooms, stalks removed
• 150 g Camembert, cut into 8 slices
• Salad, to serve

Details

Servings 2

Preparation

Step 1

1. Put the garlic, rocket and oil into a food processor and whizz to give a thick, green oil. Add 50g of the breadcrumbs and some seasoning and mix well. Put aside.

2. Preheat oven to 200°C/fan180°C/gas 6. Cut the beef tomato into 4 slices. Put a slice into each mushroom, then season well. Divide the rocket mixture between each. Lay 2 slices of Camembert across the mushrooms, then transfer on to a baking tray. Sprinkle with the remaining breadcrumbs. Bake for 12-15 minutes until the breadcrumbs are lightly golden and the cheese has melted. Serve 2 mushrooms on each plate with a few dressed salad leaves and plenty of crusty bread.