Mozzarella and pesto stuffed mushrooms on toast

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Stuffed mushrooms on toast
Stuffed mushrooms on toast
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe Mozzarella and pesto stuffed mushrooms is so easy and delicious and ready in just 20 minutes. Each Portobello mushroom is stuffed with soft mozzarella, basil pesto and smoky bacon lardons on lovely toasted sourdough bread. These stuffed mushrooms would make the perfect starter, brunch or lunch.


  • 8 Portobello mushrooms, wiped clean
  • 3tbsp olive oil
  • 120g smoked bacon lardons
  • 145g pot basil pesto
  • 125g ball mozzarella, torn
  • 4 slices sourdough bread, toasted
  • 110g bag mixed salad

These stuffed mushrooms would make a great starter - just leave out the toast so you don't fill your guests up too quickly!


  1. Heat oven to 200C, gas 6. Put the mushrooms bottomside up on a wire rack over a lined baking tray and drizzle over 2tbsp oil, turn over and divide the lardons between the mushrooms and bake for 8-10 mins until beginning to cook through and crisp.
  2. Top each mushroom with 1tbsp pesto and the torn mozzarella, return to the oven for 4-5 mins until golden and bubbling.
  3. Toast the bread and serve with a couple of the mushrooms and a side salad.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 473(kcal)
  • Fat 35.0g
  • Saturates 11.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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