Grilled Mushrooms with Pesto and Mozzarella

grilled mushrooms with pesto

This dish makes an indulgent Sunday breakfast in bed but it can just as easily lapse into a lazy vegetarian lunch or a quick, meatless weeknight dinner.

Prep time: 15 minutes

Cook time: 10 minutes

Servings: 4 people


Preheat the grill to medium.

Brush the mushrooms with the reserved sundried tomato oil and season.

Spread mushrooms out on a baking sheet, with the underside (gill-side) facing down.

Grill for 3-4 minutes and then flip the mushrooms over and grill for a further 3-4 minutes or until slightly softened.

Drain away any liquid from the mushrooms.

Put 3 sundried tomatoes, a couple of basil leaves and a quarter of the torn mozzarella on each mushroom.

Return to the grill for 2-3 minutes, until the mozzarella has melted.

Serve each mushroom on a slice of grilled sourdough with the pesto spooned over and the remaining basil leaves and rocket on the side.


4 large field mushrooms, stalks removed
12 sundried tomatoes in oil from a jar, drained, with 2 tbsp oil reserved
1 x 30g pack basil, leaves picked
1 x 150g mozzarella, drained and torn
4 slices sourdough bread, grilled
4 tbsp vegetarian fresh green pesto
1 x 70g bag wild rocket