Tuesday, 9 April 2013

Crunchy Pesto and Mozzarella Baked Mushrooms

The full recipe for this can be found on page 15 of the May issue of Good Food magazine. Large mushrooms are topped with a mixture of mozzarella, mascarpone, pesto and lemon rind, sprinkled with breadcrumbs and baked.




We ate these with home made rye bread and a green salad with tomatoes and avocado




A delicious and colourful meal - and absolutely crammed with vitamins too!

5 comments:

  1. Oh my, that looks yummy. I'll have to see if I can get the recipe. Good Food is British, right?

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    1. Yes, it's British and the May issue has only just hit the shops. I subscribe so I get my copy a few days early. They usually add the recipes to their website www.bbcgoodfood.com a few weeks after the magazine has appeared, so it should appear there fairly soon

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  2. I love the look of this. A glorious garden pesto is always a great thing on top of field mushrooms. Nice rye bread too. Fab stuff x

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    1. Lovely food Jane, the rye bread looks fabulous (who needs Paul Hollywood) a subscription to the Good Food magazine will make a nice birthday present for myself and Judi

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