I had about 10 button mushrooms left in the fridge, a smidgen of pesto left, and I finally remembered this salad that I've been wanting to make for a long time. Usually salads are something I throw together at the last minute to accompany a meal, and this one requires slightly more thought, but it doesn't have to. In the original recipe, raw mushrooms were stuffed with pesto. In mine, I decided it might be nice to bake the mushrooms after being stuffed to let the oils and herbs marinate and soften the mushrooms. This serves 2 if you're working with leftovers, like me. Feel free to up the anti if you've got guests because this is a simple yet delicious and impressive salad.
10 buttom mushrooms
1/2 cup basil pesto
50 grams oakleaf or butter lettuce
50 grams arugula (rukola)
10 black olives, pitted and halved
about 5 or 6 large sundried tomatoes, diced
tablespoon of torn fresh basil
parmesan shavings (garnish)
2 tbs olive oil
2 tsp white wine vinegar
1/2 tsp dijon mustard
1.) Heat the oven to 170C. Remove the stalks from the mushrooms gently, leaving the caps intact. Spoon the pesto into the caps. Bake 15 minutes or until soft and brown. Let cool.
2.) Whisk together ingredients for the dressing. Set aside or in the fridge.
3.) Mix the lettuce and arugula on separate plates, top with the mushrooms, basil, olives, sundried tomatoes and parmesan.
4.) Drizzle the dressing to serve.