Name: Cheesy mushroom and pesto tray bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 500g mushroom; 400g can cannellini beans, rinsed, drained; 2 x 130g punnets sweet berry truss tomatoes; 1 lemon rind, finely grated; 82.50 ml fresh continental parsley leaves, plus extra, finely chopped, to serve; 2 garlic cloves, peeled, chopped; 2 slices bread, torn; 180g tub pre-sliced fresh mozzarella, drained; 75g (1/4 cup) basil pesto; Chargrilled bread, to serve

Cheesy mushroom and pesto tray bake

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Cheesy mushroom tray bake with cannellini beans for a hearty vegetarian dinner.

Ingredients:

500g mushroom
400g can cannellini beans, rinsed, drained
2 x 130g punnets sweet berry truss tomatoes
1 lemon rind, finely grated
82.50 ml fresh continental parsley leaves, plus extra, finely chopped, to serve
2 garlic cloves, peeled, chopped
2 slices bread, torn
180g tub pre-sliced fresh mozzarella, drained
75g (1/4 cup) basil pesto
Chargrilled bread, to serve

Instructions:

Preheat the oven to 210C/190C fan forced. Arrange mushrooms in a large ovenproof dish, then layer with cannellini beans and tomatoes. Season generously, spray with oil, and bake for 15 minutes or until vegetables are tender.
Next, combine lemon rind, parsley, garlic, and bread in a food processor. Add seasoning and process until coarse crumbs are formed.
Cover the mushrooms generously with the mozzarella and pesto, then sprinkle over the crumb mixture. Bake for an additional 15-20 minutes, or until the crumbs are golden and the cheese is gooey and melted.
Garnish generously with fresh parsley and enjoy with grilled bread.

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