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Hot pesto-crumbed mushrooms with beet salad
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1 tbsp olive oil
100g pearled spelt, rinsed
2 echalion shallots, halved and finely sliced
2 cloves garlic, finely chopped
500ml Cooks’ Ingredients Vegetable Stock
4 large flat mushrooms, outer skin peeled from the caps and stalks removed
1 tbsp fresh green pesto with basil
50g Cooks’ Ingredients Soft White Breadcrumbs
1 tbsp lemon juice
4 sun-dried tomatoes, thinly sliced
½ x 160g pack beetroot salad
1. Preheat the oven to 200ºC, gas mark 6. Heat ½ tbsp oil in a medium saucepan set over a medium heat. Add the spelt and toast, stirring occasionally, for 2 minutes. Add the shallots, garlic and a pinch of salt and fry for another 2 minutes. Add the stock, bring to the boil, then simmer for 15-20 minutes, stirring occasionally, until the liquid has been absorbed and the spelt is tender.
2. Meanwhile, heat the remaining ½ tbsp oil in a frying pan over a high heat. Fry the mushrooms, seasoning them in the pan, for 2 minutes on each side, then transfer to a baking tray stalk-side up. Mix the pesto and breadcrumbs and pile onto the mushrooms. Bake for 10 minutes.
3. Stir the lemon juice and sun-dried tomatoes through the spelt and divide between plates with the beetroot salad, then arrange the mushrooms alongside. Serve immediately.
Typical values per serving:
source of fibre/2 of your 5 a day
This recipe was first published in February 2021.