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Italian Recipes

Garlic Portobello Mushroom & Cheddar Naanizza

Garlic Portobello Mushroom & Cheddar Naanizza

Garlic Portobello Mushroom & Cheddar Naanizza

with Pesto and Rocket & Baby Plum Tomato Salad

Michael SteadmanPublished on May 30, 2022

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Looking for a quick and tasty midweek dinner option? Try cooking up our Garlic Portobello Mushroom & Cheddar Naanizza in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

•Veggie

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

50

Fresh Pesto

(Contains: Milk)

2

Portobello Mushrooms

125

Baby Plum Tomatoes

40

Wild Rocket

1

Garlic Clove**

2

Plain Naans

(Contains: Milk, Cereals containing gluten)

60

Mature Cheddar Cheese

(Contains: Milk)

Not included in your delivery

1

Olive Oil for the Pesto (1 tbsp)

Nutritional information

Energy (kcal)665 kcal

Energy (kJ)2782 kJ

Fat32.3 g

of which saturates10.3 g

Carbohydrate76.7 g

of which sugars7.5 g

Protein20.1 g

Salt2.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Grill Pan

•Bowl

•Grater

•Baking Tray

Cooking Instructions and Tips

Fry the Mushrooms

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Thinly slice the portobello mushrooms. Peel and grate the garlic (or use a garlic press).
c) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the mushrooms and season with salt and pepper. Cook, stirring often, until browned, 6-8 mins.
d) Once the mushrooms are cooked, stir in the garlic and fry for 1 min.

Get Prepped

2

a) While the mushrooms cook, grate the cheese.
b) Halve the baby plum tomatoes.
c) In a small bowl, combine the pesto and olive oil for the pesto (see ingredients for amount).

Build the Naanizzas

3

a) Pop the naans onto a large baking tray.
b) Spread the pesto sauce evenly all over the top of each naan, leaving a 1cm border around the edge.
c) Lay the garlicky mushrooms onto the naanizzas.
d) Scatter over the Cheddar.

Ready, Steady, Bake

4

a) When the oven is hot, bake the naanizzas on the top shelf until the cheese is melted and bubbling and the base is crisp, 6-8 mins.

Mix It Up

5

a) Meanwhile, pop the rocket and baby plum tomatoes into a bowl.
b) Season with salt and pepper, mix together, then set aside.

Serve

6

a) When ready, serve the naanizzas topped with the salad. Enjoy!

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