Sunflower Kitchen Pesto & Feta Baked Mushrooms

|

Sunflower Kitchen Pesto & Feta Baked Mushrooms

Not only are these stuffed mushroom caps incredibly easy to make, they're also the perfect on-the-go snack. Whip them up in less than 30 minutes, and enjoy all of the savoury deliciousness it has to offer!

  • 12 Cremini or white mushroom
  • 2 tbsp Olive oil
  • 100 g Crumbled feta cheese
  • 150 g Sunflower Kitchen Pesto

  1. Preheat your oven to 250 degrees F.

  2. Gently wiggle mushroom stems to remove them from the caps. If the stems aren't easily popping out, use a knife instead!

  3. Using a pastry brush, brush the outside of the mushroom caps with a light coating of olive oil.

  4. Fill the mushrooms with feta, and top with a half spoonful of your favourite Sunflower Kitchen Pesto.

  5. Spread the caps on a baking sheet lined with parchment paper, and bake in the oven for 15 minutes. Allow a couple minutes to cool, and enjoy!

R