Tomato, bocconcini and prosciutto roasted stuffed mushrooms

The saltiness of prosciutto goes well with the creaminess of the bocconcini in these stuffed mushrooms, making for a tasty dinner option.

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

4 large or 8 medium portobello mushrooms
4 thin slices prosciutto, torn
400g medley mix tomatoes, halved
6 balls bocconcini, roughly torn
4 slices wholegrain sourdough
2 cloves garlic, halved lengthways
1 tablespoon balsamic glaze
¹/³ cup toasted pine nuts
5 cups baby rocketarugulaX, to serve
2 tablespoons vinaigrette (made with 1 part olive oil to 2 parts balsamic vinegar)

Instructions

Stay Awake

1 Preheat oven to 180°C. Line a large baking tray with baking paper. Place mushrooms, stem side up, on tray and spray with olive oil. Top each mushroom with prosciutto, tomatoes and bocconcini. Spray with oil and bake for 12-15 minutes, or until mushrooms are just tender and bocconcini has melted.

2 Meanwhile, set a chargrill pan over a high heat. Spray bread on both sides with oil and rub with garlic. Grill bread until golden and toasted.

3 Arrange mushrooms among four plates. Drizzle with balsamic glaze and sprinkle with pine nuts. Serve with dressed rocket and grilled bread.

Variations

Make it gluten free: Serve with gluten-free bread and check proscuitto is gluten free.

Nutrition Info (per serve)

Calories 507 cal

Kilojoules 2120 kJ

Protein 26 g

Total fat 28 g

Saturated fat 7 g

Carbohydrates 35 g

Sugar 8 g

Dietary fibre 6 g

Sodium 700 mg

Calcium 370 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.