• Rocket or mixed salad leaves
• 2 tbsp of pesto
• u00bd lemon, zested and juiced
• 50g toasted walnuts, chopped
• u00bd bunch of thyme, leaves picked and chopped
• 1 small bunch of parsley, chopped
• 100g panko breadcrumbs
• 3 garlic cloves, crushed
• 1 onion, finely chopped
• Salt and black pepper
• u00bd lemon, zested and juiced
• 2 tbsp olive oil
• 6 Portobello mushrooms

1. Remove the stems from the mushrooms and chop them finely. Set aside.
2. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
3. Place the mushrooms on a baking tray and drizzle with olive oil, season with salt and pepper, roast for 15 minutes and set aside.
4. Heat the remaining olive oil or vegan butter in a large pan over a medium heat and cook the onion for 4-5 minutes. Add the reserved chopped mushroom stems and cook for another 2-3 minutes, then add the garlic. Cook for one minute, then remove from the heat.
5. Add the breadcrumbs, parsley, thyme, walnuts, lemon zest and a pinch of salt and pepper. Mix everything together.
6. Stuff the mushrooms with the breadcrumb mixture.
7. Bake for about 15 minutes, or until the breadcrumbs are golden and crispy on top. Squeeze the lemon juice over the mushrooms before serving with a smear of pesto and rocket.