HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBasil Pesto & Pecorino Baked Field Mushrooms
Basil Pesto & Pecorino Baked Field Mushrooms

Basil Pesto & Pecorino Baked Field Mushrooms

with Candied Sunflower Seed Salad

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Candied sunflower seeds? Yeah, we know, pretty fancy. Save this dish for date night: it’s healthy, but feels really special and tastes twice as good. Just the thing when love is in the air.

Allergens:MilkTree NutsGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

4 unit

field mushrooms

1 clove


1 tub

basil pesto & pecorino dip

(ContainsMilk, Tree Nuts)

½ packet

panko breadcrumbs


1 packet

sunflower seeds

1 unit

roma tomato

1 bag

mixed salad leaves

Not included in your delivery

olive oil

1.5 tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

2 tsp


2 tsp

balsamic vinegar

½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1620 kJ
Fat23.8 g
of which saturates7.4 g
Carbohydrate22.7 g
of which sugars13.9 g
Dietary Fibre0 g
Protein15.7 g
Cholesterol0 mg
Sodium172 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Medium Bowl
Baking Paper
Baking Tray
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Slice the stalks off the field mushrooms and finely chop (leave the mushroom cups whole). Peel and crush the garlic. In a medium bowl, combine the chopped mushroom stalks and the basil pesto & pecorino dip and loosen with water (2 tbs for 2 people / 1/3 cup for 4 people). Add the panko breadcrumbs (use suggested amount), a drizzle of olive oil and a pinch of salt and pepper. Mix well.


Arrange the mushroom cups on the oven tray lined with baking paper. Rub both sides of the mushrooms with a good drizzle of olive oil, a good pinch of salt and a pinch of garlic. Spoon the pesto-breadcrumb filling into each mushroom. Place the mushrooms on the top rung of the oven to bake for 15-20 minutes, or until the mushrooms are soft and the stuffing is lightly golden.


While the mushrooms are cooking, heat a medium frying pan over a medium-high heat. Add the sunflower seeds and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside.


Return the frying pan to the heat and add the brown sugar, water (check ingredients list for the amount) and a pinch of salt and cook until bubbling. Return the sunflower seeds to the pan and cook, stirring, for 2 minutes, or until the caramel has thickened and become sticky. TIP: Cooking the seeds and caramel for the allocated time will ensure the coating is crunchy and not chewy. Remove from the pan and spread out on a sheet of baking paper to cool. Once cool, break up into small pieces.


Slice the Roma tomato into half-moons. In a medium bowl, combine the balsamic vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season to taste with salt and pepper and mix well. Add the tomato, mixed salad leaves and candied sunflower seeds. Toss to coat. TIP: Toss the salad just prior to serving to prevent soggy leaves.


Divide the basil pesto & pecorino baked field mushrooms and the candied sunflower seed salad between plates.