Italian Baked Portobello Mushrooms

Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 2

These simple and healthy pesto mushrooms served with asparagus wrapped in parma harm and roasted cherry tomatoes makes a lovely light lunch. Sprinkle with pinenuts and parmesan to go the extra mile.



  • 4 large flat mushrooms
  • 8 asparagus spears, ideally thick asparagus
  • 4 slices of Parma ham
  • ½ mozzarella ball, sliced into 4.
  • 6 cherry tomatoes

For the pesto

  • 50g pinenuts
  • 10g basil
  • 1 garlic clove
  • 4 tbsp olive oil
  • 20g parmesan cheese


  1. Preheat your oven to 190c.
  2. First make the pesto by simply adding all the pesto ingredients into a small food processor and whizzing until you have a smooth paste. If you like it a little more course, that’s great.
  3. Cook your asparagus in boiling water for 2 minutes, drain and refresh under cold water. Wrap half a slice of Parma ham around each piece of asparagus.
  4. Place the mushrooms onto a roasting tray, spread 1 teaspoon of the pesto all over the mushrooms. Add a slice of the mozzarella and 3 halves of cherry tomato, season with a little milled pepper. Place the asparagus next to the mushrooms and place the tray into the oven and cook for 10-15 minutes.
  5. Serve with a little extra pesto on the side, some fresh rocket and if you fancy a little scattering of the pine nuts and parmesan cheese.

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