Meat free lovers rejoice.
This mid week meal is quick, easy, affordable and satisfying it's packed full of fibre and high in protein.
Can be served as a side dish or your main meal.
What you need.
Portobello Mushrooms peeled and stem removed
3 tablespoons store bought pesto (or homemade) + additional 30g Feta mixed together.
50g Feta
1 cup Mozzarella
1 Punnet of mini Roma tomatoes
2 garlic cloves crushed
3 stems of Kale destemmed and chopped
1/2 Red onion sliced
Chilli flakes
Salt & Pepper
EVOO.
1 /2 cup cooked Risoni (optional)
Preheat oven to 220°c
.
Wilt kale and red onion in a pan, once softened, remove from heat.
Place tomatoes, garlic, cooked kale and onion in an oven safe tray. Drizzle with EVOO, salt, pepper and chilli flakes.
Add mushrooms, and fill with pesto and feta mixture. Top with mozzarella.
Bake for approx 15-20mins until mushrooms are golden brown.
.
If using risoni or pasta of choice, remove your mushrooms from tray and mix through your cooked pasta.
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