Deep-Fried Filo Mushrooms with Rocket Pesto

Stuffed chestnut mushrooms wrapped in crisp filo pastry, deep-fried until golden, served with a vibrant homemade rocket and pine nut pesto.

Vegetarian Appetiser Pesto Mushrooms Deep-Fried

Estimated Nutrition

Calories

493.2

kcal / serving

986.4 kcal total

Carbs

22.4g

per serving

44.8 g total

Fat

41.3g

per serving

82.5 g total

Protein

9.1g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

free-range, beaten

GrainsCereals

piece

Filo Pastry

8cm squares

NutsSeeds

tbsp

Pine Nut

piece

Garlic

peeled

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for the pesto

500

Vegetable Oil

for deep frying

Vegetables

handful

Rocket

large handful

piece

Chestnut Mushroom

stalks removed

Method

Blend pesto ingredients in a food processor until smooth.

Heat vegetable oil in a deep saucepan until a bread cube sizzles.

Fill each mushroom cap with a teaspoon of rocket pesto.

Place mushrooms on filo squares brushed with egg and seal the edges.

Wrap each mushroom in a second filo square brushed with egg.

Deep fry for 5 minutes until golden and drain on kitchen paper.

Serve mushrooms drizzled with the remaining rocket pesto.