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Mozzarella portobello steaks

Name: Mozzarella portobello steaks
Cook time: 30 min
Yield: 1

with potato dauphinoise and basil pesto

Ready in around 30 mins

RECIPE FACT:

Potato dauphinoise originates from the south-eastern region of France.

Nutritional Info:

Energy: 3254kj (778Kcal)
Protein: 21g
Carbohydrate: 50g
Fat: 50g
Contains: Gluten, Milk, Tree nuts

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake). Boil the kettle.
1. TO COOK THE POTATO DAUPHINOISE:

Spray a small baking dish with oil. Open the bag of steamed potatoes, gently separate and layer into the baking dish. Season well with salt and pepper. Remove the lid of the creamy sauce and heat in the microwave for 20-30 secs or pour into a pot and heat over a medium heat until hot. Pour over the potatoes and place the dish into the oven. Bake for 25-30 mins until golden and potatoes are cooked through. Finely chop the curly parsley discarding the stalks.
2. TO COOK THE MOZZARELLA MUSHROOMS:

Line an oven tray with baking paper. Gently remove the stalks from the portobello mushrooms and discard. Place the mushrooms on the baking tray, with the dark gills facing upward. Drizzle a little of the balsamic glaze over the mushrooms and evenly sprinkle over the mozzarella crumb. Drizzle with oil and season with salt and pepper. Place the tray in the oven and bake for 8-10 mins or until the crumbs are golden – you may need to cook slightly less or longer depending on the size of mushrooms.
3. TO COOK THE BROCCOLI:

Cut the broccoli into bite sized pieces. Place boiling water from the kettle into a pot, season with salt and bring up to the boil over a high heat. Once boiling add the broccoli and cook for 2-3 mins. Drain well into a colander and drizzle with olive oil.
TO SERVE:

Spoon potato dauphinoise onto a plate. Place portobello steaks on the side and dollop with basil pesto. Sprinkle over the parsley and serve with broccoli on the side.