Italian Mozzarella Mushroom Bake with Green Farro & Basil Pesto

Italian Mozzarella Mushroom Bake with Green Farro & Basil Pesto

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Choice (5 Nights For 2) on Sunday, August 15, 2021.
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This Italian caprese inspired bake blends tomatoes, capsicum and juicy portobello mushrooms and is roasted in the oven for a winter wonder hit! Served with the ancient grain farro and topped off with crunchy almonds and pesto this is sure to be a winner.

Ingredients

Farro

  • 50g baby spinach
  • 100g farro

Mushrooms

  • 50g mozzarella balls
  • 25g sliced almonds
  • 200g portobello mushrooms
  • 1/2 Tbsp cornflour
  • 1 can crushed tomatoes
  • 100g roasted capsicum, sliced 2cm

To Serve

  • 50g basil pesto

Steps

  1. Preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of water to the boil.
  2. Slice capsicum and place in a medium baking dish with canned tomatoes. Mix in cornflour, top with mushrooms and season lightly.
  3. Drain mozzarella and sprinkle over mushrooms. Sprinkle over almonds and bake for about 25 minutes, until mushrooms are tender, cheese has melted and sauce has thickened.
  4. Add farro to boiling water and simmer for 15-20 minutes, or until tender with a slight bite. Drain, return to pot and toss through baby spinach. Season lightly.
  5. When mushrooms are cooked remove from oven and dollop over basil pesto.
  6. Farro with mushrooms and tomato sauce.

Nutritional Information

Energy 2103 kj
503 kcal
Protein 21.5g
Carbohydrate 45.9g
Fat 23.5g