Well, I think this recipe for stuffed Portobello mushrooms is the best one yet!
You will need:
4-6 large Portobello mushrooms
1 small Onion, finely chopped
1 Celery stick, finely chopped
100g Sun-dried tomatoes, finely chopped
2 Garlic cloves, crushed
4 tbsp shredded Basil leaves
100g Goats cheese
50g Vegetarian parmesan
Himalayan rock salt
Preheat the oven to 180C. Place the mushrooms stalk side up on a baking tray lined with baking parchment. Drizzle with olive oil and season with salt and pepper and pop into the oven for approx 10-15 minutes or until the mushrooms begin to soften.
Next up sauté the onion and celery in some olive oil, cook slowly on low heat until the vegetables are soft, stirring every few minutes, then add the sun-dried tomatoes and garlic and cook for a few more minutes. Remove from the heat and set aside.
Pile the filling onto the mushrooms and top with goats cheese. Return to the oven and cook for another 5-10 minutes, or until the cheese melts and the mushrooms are tender.
Once cooked, remove from the heat, transfer onto plates, drizzle with olive oil and sprinkle the basil on top.
These are delicious as a side or a main course! Any which way … Divine!!