Filled Portobello’s are one of my favorites as an addition to a salad. I do not need a lot more to be happy. In addition it is also a very nice vegetarian tapa dish. You can fill them anyway you want, be creative. This is an example of filling it with mozzarella, tomatoes and pesto…..mmmmm this gives a lovely grilled and melted result.

25 minutes
Easy
0 – 5 euro pp

Ingredients for 2 pers.:

  • 2 Portobello’s
  • 1 mozzarella
  • 2 cherry tomatoes
  • fresh pesto
  • olive oil

How to prepare it:

Pre-heat your oven, using the grill option. The Portobello’s need to be grilled for 20 min.

Take an oven dish and grease it with some olive oil. Cut (if needed) the stipe off of the mushroom and grate the gills with a spoon gentle of the cap. Put the Portobello’s into the oven dish and poor a bit of olive oil in them. Divide the oil over the Portobello, this will make the Portobello soft and juicy.

Cut the mozzarella into small pieces and cut the cherry tomatoes in quarters. Put the pieces mozzarella and tomato side by side in the Portobello. Add some pesto on top.

Put the Portobello’s in the grill for 20 minutes.

This is really nice with a bit of green salad with some olive oil, salt and pepper.