Tantalizing Baked Lemon Pesto Mushrooms Casserole Recipe
This sourish pesto appetizer, using a mix of mushrooms and cherry tomatoes, is so easy to prepare and is definitely for the novice cooks!
Ingredients
- 5 Shitake mushrooms
- 200g White button mushrooms
- 200g Enoki mushrooms
- 8 Cherry tomatoes
- 2 tbsp Pesto sauce
- 1 tbsp Lemon juice
- 30 ml Extra virgin olive oil
Directions
- Preheat oven at 200°C.
- Dispose stems and cut up mushrooms.
- Mix mushrooms and tomatoes with pesto and olive oil.
- Stir in lemon juice. I bought this bottle of lemon from Daiso for just $2, and it is a great substitute if you run out of fresh lemon juice. Definitely value-for-money!
- Pop the casserole into the oven and bake for about 15 minutes. Time varies depending on your type of oven. Serve your Italian Baked Lemon Pesto Mushrooms Casserole hot!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 3 servings | |
| Calories 198 | |
| Calories from Fat 131 | 66% |
| Total Fat 14.75g | 18% |
| Saturated Fat 2.21g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 101mg | 4% |
| Potassium 690mg | 20% |
| Total Carbs 13.41g | 4% |
| Dietary Fiber 4.6g | 15% |
| Sugars 4.36g | 3% |
| Protein 4.79g | 8% |
