- 2 tbsp olive oil
- 3 x 150g packs Asda Portobello Mushrooms, chopped
- 200g Asda Full Fat Soft and Creamy Cheese
- 3 tbsp Asda Green Pesto
- Squeeze of lemon juice
- Sea salt and cracked black pepper
- Basil leaves, to garnish
- Baguette slices, to serve
Heat 2 tbsp olive oil in a large frying pan or shallow pan. Add the mushrooms and cook over a high heat for 5 minutes or until lightly golden and any liquid has evaporated (you may need to do this in batches). Transfer the mushrooms to a bowl and allow to cool for 10 minutes.
Add the cream cheese and pesto and mix well. Season to taste with a squeeze of lemon juice, sea salt and cracked black pepper.
Transfer to a container to take to the picnic. Garnish with basil leaves and serve with baguette slices.