Bacon & Mozzarella Topped Portabella Mushroom With Pesto
photo by Coasty
- Ready In:
- 17mins
- Ingredients:
- 6
- Serves:
-
1
ingredients
- 2 slice bread (Any can be used, but granary or seeded is lovely)
- 4.92 ml preferred pesto sauce
- 1 portabella mushroom
- 4 bacon, rashers fat removed
- 4 thin slices cheese (Mozzarella)
- olive oil
directions
- Drizzle a reasonable amount of Olive Oil onto a baking tray and place the mushroom(s) on the tray, cap down, drizzle a little oil onto the mushroom.
- Bake in the oven, on 400, for 8 minutes.
- Meanwhile, Fry the bacon in olive oil and add any favourite herbs or seasoning.
- Remove the portabella mushroom(s) from the oven and top with bacon and cheese. Alternate each so that you would put one slice of cheese, then one slice of bacon, then cheese, bacon, cheese, bacon etc.
- Put the bacon and cheese topped mushroom(s) back into the oven.
- Cut out 2 circles, around the same size as the mushroom(s) from the bread - a pint glass or large cookie cutter will do nicely. Toast the bread rounds until golden, remove, spread with pesto (to taste) and put on top of each other.
- Remove the mushroom(s) from the oven again and place on top of the toasted croutons and pesto.
- Serve & Enjoy.
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RECIPE SUBMITTED BY
I am a a mother of one little boy who has Autism... this means I am a very busy lady but I still love to cook and enjoy spending hours in the kitchen with the little man. One day he'll be a chef! At just 3 years old, he knows (and does) make a beef casserole to die for and one of the best pasta sauces I've ever tasted!!! Anyhow... I've seen so many great recipes on here and so I've signed up to share my own and so I can use this shopping list feature too!