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Ingredients (19)
500 g | portabellini mushrooms |
1 | onion — large, diced |
fresh thyme — sprigs | |
olive oil — for frying | |
salt and freshly ground black pepper | |
150 g | mozzarella cheese — bocconcini balls |
sun-dried tomatoes | |
fresh micro herbs | |
bread dough — for flatbread | |
200 g | flour — self-raising |
250 g | yoghurt — full cream, Greek |
pinch | salt |
For the pesto
1 cloves | garlic — cloves |
1 tsp | sea salt |
40 g | fresh basil |
40 g | rocket |
30 g | parmesan cheese — grated |
80 ml | olive oil — extra virgin |
lemon juice — fresh |
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