Garlic Portobello Mushroom Naanizza
with Pesto and Rocket & Baby Plum Tomato Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Portobello Mushrooms
1 unit(s)
Garlic Clove
1 ball(s)
Mozzarella
(Contains: Milk)
125 grams
Baby Plum Tomatoes
50 grams
Fresh Pesto
(Contains: Milk)
2 unit(s)
Plain Naans
(Contains: Milk, Cereals containing gluten, Wheat)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tbsp
Olive Oil for the Pesto (1 tbsp)
Nutritional information
Utensils
Instructions
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.
a) While the mushrooms cook, drain the mozzarella and pat dry with kitchen paper, making sure you squeeze out as much liquid as possible. Tear into 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.
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.
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) When ready, serve the naanizzas topped with a handful of salad and a drizzle of the balsamic glaze.
b) Serve the remaining salad drizzled with the balsamic alongside.
Enjoy!
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