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Italian Recipes

Garlic Portobello Mushroom Naanizza

Garlic Portobello Mushroom Naanizza

Garlic Portobello Mushroom Naanizza

with Pesto and Rocket & Baby Plum Tomato Salad

Michael SteadmanPublished on February 21, 2023

Get 50% off 1st box + free dessert for 3 months!

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

Tags:

Rapid

•Veggie

Allergens:

Milk

•Cereals containing gluten

•Sulphites

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

2

Portobello Mushrooms

1

Garlic Clove**

1

Mozzarella

(Contains: Milk)

125

Baby Plum Tomatoes

50

Fresh Pesto

(Contains: Milk)

2

Plain Naans

(Contains: Milk, Cereals containing gluten)

20

Wild Rocket

12

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

1

Olive Oil for the Pesto (1 tbsp)

Nutritional information

Energy (kJ)2844 kJ

Energy (kcal)680 kcal

Fat32.3 g

of which saturates9.3 g

Carbohydrate71.5 g

of which sugars8.8 g

Protein21.7 g

Salt1.8 g

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

Utensils

•Garlic Press

•Large Frying Pan

•Bowl

•Paper Towel

•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, drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

b) Halve the baby plum tomatoes.

c) In a small bowl, combine the pesto and olive oil for the pesto (see pantry for amount), then set aside.

Build the Naanizzas

3

a) Pop the naans onto a large baking tray.

b) Spread the pesto sauce evenly all over the base of each naan, leaving a 1cm border around the edge.

c) Lay the garlic mushrooms onto the naanizzas and scatter over the mozzarella.

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.

Bring on the Salad

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 a handful of salad and a drizzle of the balsamic glaze.

b) Serve the remaining salad alongside drizzled with remaining the balsamic glaze.

Enjoy!

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