Garlic Portobello Mushroom & Cheddar Naanizza
with Pesto and Rocket & Baby Plum Tomato Salad
Our Garlic Portobello Mushroom & Cheddar Naanizza is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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.
Ingredients
2
Portobello Mushrooms
1
Garlic Clove
60
Mature Cheddar Cheese
(Contains Milk)
125
Baby Plum Tomatoes
50
Fresh Pesto
(Contains Milk)
2
Plain Naans
(Contains Milk, Cereals containing gluten)
40
Wild Rocket
Not included in your delivery
1
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, grate the cheese.
b) Halve the baby plum tomatoes.
c) In a small bowl, combine the pesto and olive oil for the pesto (see pantry for amount).
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 garlicky mushrooms onto the naanizzas.
d) Scatter over the Cheddar.
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 the salad. Enjoy!
