Ingredients
4 Portobello mushrooms, peeled and stems removed
Filling
1 tub (135gm) Red Rock Deli Basil, Pesto, Pecorino and Cashew Dip
Topping
1 cup panko breadcrumbs
¼ cup melted butter
3 tablespoons chopped fresh parsley
Method
Heat the oven to 180◦C. Line the mushroom caps upside down on a baking sheet.
To prepare the topping, in a small bowl, combine the panko, butter and parsley; set aside.
Generously stuff the mushroom caps with the Red Rock Deli Basil, Pesto, Pecorino and Cashew Dip.
Sprinkle each mushroom with the panko topping. Gently pat down the topping. Bake for 10 to 15 minutes or until golden brown.
Enjoy with a glass of Pfeiffer Pinot Noir.
