Garlic Portobello Mushroom Naanizza
with Pesto and Rocket & 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.
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 unit(s)
Portobello Mushrooms
1 unit(s)
Garlic Clove
60 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Medium Tomato
32 grams
Fresh Pesto
(Contains Milk)
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
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, grate the cheese.
b) Cut the tomatoes into 1cm chunks.
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 top of each naan, leaving a 1cm border around the edge.
c) Lay the garlic mushrooms onto the naanizzas and 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 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 alongside drizzled with the remaining balsamic glaze.
Enjoy!
