Mushroom Parmigiana with Bocconcini, Pesto

Name: Mushroom Parmigiana with Bocconcini, Pesto
Yield: 10
Ingredients: 1.5kg Cup Mushrooms; 100.0ml Oil; 300.0g Bocconcini, chopped; 200.0g Pesto; 200.0g Breadcrumbs, toasted; 1.0cup Green salad; 210.0g KNORR Instant Sweet Potato Mash 4kg; 600.0g KNORR Italiana Pronto Napoli Gluten Free 4.15kg

Mushroom Parmigiana with Bocconcini, Pesto – Recipe

Parmigiana is always a favourite. Using mushrooms instead of meat allows vegetable lovers to enjoy this classic dish.

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Mushrooms

Cup Mushrooms 1.5 kg
Oil 100.0 ml
Bocconcini, chopped 300.0 g
Pesto 200.0 g
Breadcrumbs, toasted 200.0 g

Serving Suggestion

Green salad 1.0 cup
KNORR Instant Sweet Potato Mash 4kg 210.0 g
KNORR Instant Sweet Potato Mash 4kg
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Unilever Food Solutions

Bidfood

Free Sample
KNORR Italiana Pronto Napoli Gluten Free 4.15kg 600.0 g
KNORR Italiana Pronto Napoli Gluten Free 4.15kg
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Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample

Italian

Aged Care

Vegetables

Local Favourites

Stews & Casseroles

Main Meals

Parmigiana is always a favourite. Using mushrooms instead of meat allows vegetable lovers to enjoy this classic dish.

...

Preparation

Mushrooms
- Remove stalks from the mushrooms and place cup side up on a large cooking tray.
- Drizzle with oil and bake for 20 minutes at 160C until soft.
- Add the bocconcini.
- Continue to bake for an additional 10 minutes at 160C.
- Add pesto and bread crumbs.
Serving Suggestion
- Heat KNORR Pronto Napoli and pour as the base sauce on the serving plate. Add the cooked mushroom and sprinkle with toasted breadcrumbs. Serve with KNORR Instant Sweet Potato Mash and a green salad.
Tip – Use removed mushroom stalks in soups or casseroles.