HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPesto And Garlicky Portobello Mushroom Naanizza
Pesto and Garlicky Portobello Mushroom Naanizza

Pesto and Garlicky Portobello Mushroom Naanizza

with Rocket and Balsamic Glaze

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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 Time20 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


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)2865 kJ
Energy (kcal)685 kcal
Fat35.0 g
of which saturates13.0 g
Carbohydrate69 g
of which sugars9.0 g
Protein22 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 200°C. b) Thinly slice the portobello mushrooms. c) Peel and grate the garlic (or use a garlic press). d) Heat a drizzle of oil in a large frying pan on high heat. Add the mushroom to the pan and season with salt and pepper. Cook, stirring often, until golden, 6-8 mins. TIP: Add a splash of oil to the pan if needed. e) Once the mushrooms are cooked, stir in the garlic and fry for 1 min.


a) While the mushrooms are cooking, drain and tear the mozzarella into small chunks. b) Halve the baby plum tomatoes. c) Meanwhile, in a small bowl, combine the pesto and olive oil for the pesto (see ingredients for amount), then set aside.


a) Put the naans onto a large baking tray. b) Use the back of a spoon to 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) Bake the Naanizzas on the top shelf of your oven until the cheese has melted and is bubbly 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 with a drizzle of the balsamic glaze all over. Enjoy!