Portobello Mushrooms with Rocket Pesto and Camembert
Portobello Mushrooms with Rocket Pesto and Camembert



  • 2 crushed garlic cloves
  • 25g rocket leaves
  • 5 tbsp olive oil
  • 65g fresh breadcrumbs
  • 1 beef tomato
  • 4 large portobello mushrooms, stalks removed
  • 150g camembert, cut into 8
  • Chuck the garlic, oil and rocket into a food processor and whizz to a paste. Add 50g breadcrumbs and seasoning, and mix well. Set aside.
  • Preheat the oven to 200C. Cut the tomato into 4 thick slices. Place a slice on each mushroom, season, then top with a dollop of pesto and 2 slices of camembert. Sprinkle with the rest of the breadcrumbs, then bake in the oven for 15 mins until melty and golden. Serve with a hunk of crusty bread.
20 mins
2 serving

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