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Italian Recipes

Garlic 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

Recipe Development TeamPublished on December 15, 2021

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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!

Tags:

Rapid

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.

Total15 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)

40

Wild Rocket

12

Balsamic Glaze

(Contains: Sulphites)

90

British Smoked Bacon Lardons

Not included in your delivery

1.5

Olive Oil for the Pesto (1 tbsp)

Nutritional information

Energy (kcal)863 kcal

Energy (kJ)3612 kJ

Fat46.4 g

of which saturates16.4 g

Carbohydrate81.4 g

of which sugars11 g

Protein33 g

Salt3.3 g

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

Utensils

•Chopping Board

•Garlic Press

•Grill Pan

•Knife

•Kitchen Shears

•Small Bowl

•Baking Tray

Cooking Instructions and Tips

Start the Prep

1

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.

Finish the Prep

2

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.

Build the Naanizza

3

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.

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

7

STEP 1 MOD: If you've added bacon lardons to your meal, cook them with the mushrooms in the step above. IMPORTANT: Cook bacon thoroughly.

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