Looking for a rich, flavour-packed appetiser or side? Baked until golden and bubbling, they’re perfect for entertaining—or just treating yourself.

INGREDIENTS:

12 large button or portobello mushrooms, stems removed
½ cup Truffle Olive Pesto
¼ cup breadcrumbs (panko or regular)
2 tbsp grated parmesan (or vegan alternative)
1 tbsp olive oil
Salt and black pepper, to taste
White or black truffle oil, for drizzling

GARNISH:

Fresh parsley or thyme leaves
Extra grated parmesan (optional)

METHOD:

1. Preheat oven to 190°C (375°F). Clean mushrooms and gently remove the stems to create space for the filling.

2. In a bowl, mix truffle olive pesto with breadcrumbs, parmesan, a drizzle of olive oil, and a pinch of salt and pepper.

3. Spoon the filling into each mushroom cap, packing it gently. Arrange mushrooms on a baking tray lined with parchment.

4. Bake for 15–20 minutes until mushrooms are tender and the tops are golden and crisp.

5. Remove from the oven and drizzle lightly with truffle oil. Garnish with fresh herbs and extra parmesan if desired.

6. Serve warm—and watch them disappear in seconds.