Tomato, bocconcini and prosciutto roasted mushrooms
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Time to make:
$4.15 per serve
(at time of publication)
Full ingredients list:
4 large or 8 medium flat mushrooms
8 thin slices prosciutto, torn
400g punnet tomato medley mix, halved
6 balls bocconcini, roughly torn
4 slices wholegrain sourdough bread
2 garlic cloves, halved lengthways
1 tablespoon caramelised balsamic vinegar
1/3 cup toasted pine nuts
75g baby rocket
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Line a large baking tray with baking paper. Place mushrooms, stem side up, on tray and spray with olive oil. Top each mushroom with prosciutto, tomatoes and the bocconcini. Spray with oil and bake for 12–15 minutes, or until mushrooms are just tender and the bocconcini has melted.
Step 2Meanwhile, set a chargrill pan over high heat. Spray bread on both sides with olive oil and rub with garlic. Grill the bread until golden and toasted.
Step 3Arrange mushrooms on serving plates. Drizzle with caramelised balsamic vinegar and sprinkle with pine nuts. Serve mushrooms with rocket and grilled bread.
About this recipe
First published: May 2018