5 Shitake mushrooms
200g White button mushrooms
200g Enoki mushrooms
8 Cherry tomatoes
2 tbsp Pesto sauce
1 tbsp Lemon juice
30 ml Extra virgin olive oil
- Preheat oven at 200°C.
- Dispose stems and cut up mushrooms.
- Mix mushrooms and tomatoes with pesto and olive oil.
- Stir in lemon juice. I bought this bottle of lemon from #Daison for just $2, and it is a great substitute if you run out of fresh lemon juice. Definitely value-for-money!
- Pop the casserole into the oven and bake for about 15 minutes. Time varies depending on your type of oven. Serve your Italian Baked Lemon Pesto Mushrooms Casserole hot!