• 2 x 250g packs large flat mushrooms
  • 2 tbsp olive oil
  • 3 rashers smoked bacon, roughly chopped
  • 1 small onion, finely diced
  • 1 clove garlic, peeled and chopped
  • 1 sprig of rosemary
  • 1 x 400g tin chopped tomatoes
  • 1 handful black pitted olives, roughly chopped
  • 1 x 125g pack light mozzarella, drained
  • 200 g bag mixed leaf salad, to serve


  1. 1

    Preheat the oven to 200°C / 180°C fan / gas mark 6. Place the mushrooms on a baking tray, drizzle with 1 tbsp of olive oil and roast in the oven for 15 minutes. Remove and drain off any excess liquid. 

  2. 2

    While the mushrooms are roasting, heat the remaining tbsp of olive oil over medium heat in a frying pan, and add the smoked pancetta. Cook, stirring occasionally for about 3-5 minutes, until crispy. Remove the pancetta with a slotted spoon and set aside on some kitchen towel. Add the onion to the pan and cook, stirring occasionally for 5-7 minutes, until golden, then add the garlic and cook for a further minute. Add the rosemary, the chopped tomatoes, olives and pancetta back into the pan and season lightly. Bring to a boil, then simmer gently for about 7 minutes, until thickened. 

  3. 3

    Spoon the sauce onto the mushrooms and top each one with a torn piece of mozzarella. Bake for a further 5 minutes, until the mozzarella has melted. Serve with the salad.

Nutritional Details

Each serving provides
  • Energy 879kj 210kcal 11%
  • Fat 13.8g 20%
  • Saturates 4.7g 24%
  • Sugars 4.9g 5%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 297kj/71kcal

Each serving provides

6.6g carbohydrate 2.7g fibre 13.3g protein

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