Crispy Garlic Mushrooms
Oven Temperature: 200ºC/400ºF/Gas 6
Cooking Time: 25 minutes
Quantity: Serves 4
This pesto and garlic breadcrumb mixture also works well to top slices of aubergine, courgette and pepper.
4 large mushrooms
2 tbsp vegan pesto
50g (2 oz) breadcrumbs
4 tbsp olive oil
2 cloves of garlic, crushed
Salt and pepper
1) Clean the mushrooms with kitchen paper, and trim stalks if necessary.
2)In a bowl, mix breadcrumbs with the olive oil to make a sort of lumpy paste. Add garlic, salt and pepper.
3)Arrange mushrooms on a baking tray. Spread with pesto, then spoon the breadcrumb mixture over the top.
4)Cook for 20-30 minutes at 200ºC/400ºF until the mushrooms are cooked and the breadcrumbs are crispy.
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.