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Cream cheese and pesto mushrooms
Cream cheese and pesto mushrooms
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious and quick mushrooms - ideal for a light lunch in under 30 minutes.
Ingredients:
  • 2 medium red capsicum, quartered, deseeded
  • 1 x 250g tub soft cream cheese, at room temperature
  • 40.00 gm purchased basil pesto
  • 21.00 gm fresh lemon juice
  • Salt & ground black pepper, to taste
  • 8 large mushroom flats, stems trimmed
  • 50g (1 cup) fresh breadcrumbs
  • 1/2 bunch chives, chopped
  • Dressed salad leaves (optional), to serve
Instructions:
  • Preheat the oven to 180°C and line 2 baking trays with non-stick baking paper.
  • Preheat the grill to high. Grill the capsicum, skin-side up, for 8-10 minutes until charred. Place in a sealed plastic bag for 10 minutes to easily remove the skin. Dice the flesh of the capsicum.
  • Mix together diced capsicum, creamy cream cheese, flavorful pesto, fresh lemon juice, and a perfect pinch of salt and pepper in a bowl until well combined. Taste and adjust seasoning as needed.
  • Arrange the mushrooms on the prepared baking sheets gill-side up. Fill each mushroom cap generously. Top with a mixture of breadcrumbs and chives.
  • Place in a hot oven for 15 minutes or until mushrooms are fully cooked and breadcrumbs turn golden brown. Serve promptly with the option of including the dressed salad leaves.

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