• 12 portabello mushrooms
  • 200g fresh goat's cheese
  • 1 serve Freshzest pesto
  • 50g Grana Padano cheese, finely sliced with vegetable peeler
  • Freshzest Micro Red Garnet

Whole baked portabello mushrooms .

Serving Size: 4

  1. Preheat oven to 180 C.
  2. Remove stems and place mushrooms upside down on baking tray. Spoon on goat's cheese & top with dollops of pesto.
  3. Bake in oven for 10 min.
  4. Serve topped with cheese & red garnet.
1 Review

Emily
13th Mar 2014

Yummmmm
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