Ingredients:
- 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
Method:
- Remove the stems from the mushrooms and chop them finely. Set aside.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4.
- Place the mushrooms on a baking tray and drizzle with olive oil, season with salt and pepper, roast for 15 minutes and set aside.
- 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.
- Add the breadcrumbs, parsley, thyme, walnuts, lemon zest and a pinch of salt and pepper. Mix everything together.
- Stuff the mushrooms with the breadcrumb mixture.
- 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.
