♥ 375g pack ready rolled puff pastry
♥ 4 large white flat mushrooms
♥ 4 tbsp fresh pesto sauce
♥ 8 sun dried tomatoes in oil, drained
♥ 1 mozzarella cheese ball, sliced
♥ milk to glaze
i was recently contacted by the lovely people from more to mushrooms asking if i'd like to try out one of their mushroom recipes for national vegetarian week - starting today 20th may! this one really jumped out at me and i had to try it! it was so, so simple with minimal ingredients so thanks again for the recipe inspiration :)
i also learnt that mushrooms are such an underrated vegetable. as well as being high in protein and low in fat and calories, they are a natural source of antioxidants, b vitamins and minerals, and full of fibre to aid digestion. perfecto!
so you begin by rolling out the puff pastry to about 12 inches by 15 inches, then cutting into 4 even rectangle (ish) pieces. place a mushroom on each piece... i used portabello here.
next, add a spoon of pesto to each mushroom...
as easy as that, next place two sun dried tomatoes on each :)
lastly, place an even amount of the roughly chopped mozzarella ball. then, fold up each corner and pinch to seal.
glaze with milk and bake for 20-25 mins. so yummy, so easy! a brilliant meat-free recipe in all!