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Turn your favourite stuffed mushrooms into an easy canapé with this speedy three-ingredient recipe. Filled with vibrant fresh pesto and a golden Parmesan topping, they make a tasty, warm party nibble for any occasion. Don’t forget to have a look at the ingredients at the bottom before shopping.
Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with baking paper. Remove the stalks from 12 closed cup mushrooms and place, skin-side up, on the tray. Bake for 5 mins.
Turn the mushrooms over, then fill each hollow with about ½ tsp Tesco Finest basil pesto.
Finely grate 20g Parmesan and sprinkle a little over each mushroom. Bake for another 5 mins or until lightly golden.
Calories 8 (0%), sugar 0g (0%), fat 0.5g (1%), saturates 0.3g (2%), salt 0.03g (1%), based on 12 servings.
You need just three ingredients to make this easy canapé. Take a screenshot of the ingredients before heading to the shops.
12 closed cup mushrooms 1/3 x 130g pot Tesco Finest basil pesto 20g Parmesan