Stuffed Portobello Mushrooms
Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes
1 serves per portion
Recipe courtesy of Coralie Leslie, Tin Can Bay Branch
Ingredients:
- ¼ cup semi-dried tomatoes, chopped
- 2 tablespoons fresh basil, shredded
- 2 garlic cloves, crushed
- 4 large portobello mushrooms
- 50g blue cheese
Method:
- PREHEAT oven to 180ºC.
- CUT the stalk out of each mushroom to create space for stuffing. Finely chop the mushroom stalks and place in a bowl.
- ADD the tomatoes, basil and garlic to the mushroom stalks and mix well.
- SEPARATE mixture into four and stuff the mushrooms.
- TOP each mushroom with cheese.
- WRAP mushrooms in foil and place in oven for 15 minutes or until tender.
What's Great About It:
This is a perfect dish for entertaining that looks impressive, is budget friendly and won’t take hours to make! The combination of semi dried tomato, basil and garlic is timeless. The blue cheese can also be substituted for cheddar, parmesan, or feta to suit your preferences. For an alternative method, try cooking the mushrooms in a barbeque for 8-10 minutes.
