HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlic Portobello Mushroom Naanizza With Bacon Lardons
Garlic Portobello Mushroom Naanizza with Bacon Lardons

Garlic Portobello Mushroom Naanizza with Bacon Lardons

with Pesto and Rocket & Baby Plum Salad

Custom recipe
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Our Garlic Portobello Mushroom Naanizza with Bacon Lardons is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Allergens:MilkCereals containing glutenSulphites

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 conflict 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.

Preparation Time15 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Portobello Mushroom

1 unit(s)

Garlic Clove

1 ball(s)



125 grams

Baby Plum Tomatoes

50 grams

Fresh Pesto


2 unit(s)

Plain Naan

(ContainsMilk, Cereals containing gluten)

40 grams


1 sachet

Balsamic Glaze


90 grams

Bacon Lardons

Not included in your delivery

1.5 tbsp

Olive Oil for the Pesto (1 tbsp)

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3352 kJ
Energy (kcal)801 kcal
Fat44.0 g
of which saturates16.0 g
Carbohydrate70 g
of which sugars9.0 g
Protein30 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Cutting board
Kitchen Shears
Small Bowl
Baking Tray
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 220°C.
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. Add the mushrooms and season with salt and pepper. Cook, stirring often, until browned, 6-8 mins. TIP: Add a splash of oil to the pan if needed.
d) Once the mushrooms are cooked, stir in the garlic and fry for 1 min.


a) While the mushrooms are cooking, drain the mozzarella and pat dry with kitchen paper, making sure you squeeze out as much liquid as possible. Then tear it into pieces.
b) Halve the baby plum tomatoes.
c) In a small bowl, combine the pesto and olive oil for the pesto (see ingredients for amount), then set aside.


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


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.


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


a) Once everything is cooked, serve the naanizzas topped with the salad and a drizzle of the balsamic glaze. Enjoy!