Vegetarian side dish that also works well as a starter or with all kinds of different tapa’s. A dish with tomatoes, basil and pine nuts is always a success but now you also have the addition of the portobello and that really adds a nice switch to it.
Ingredients for 4 pers.:
- 4 Portobello’s
- 2 tomatoes
- Fresh basil
- ½ red onion
- ½ lemon
- salt and pepper
- olive oil
- pine nuts
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.
Boil some water for the tomatoes, make a small cross in the upper skin of the tomatoes and put them in a bowl. Poor the boiling water on top. You’ll see that the skin of the tomatoes is releasing from the tomatoes; drain down the water and rinse the tomatoes with some really cold water. Peel of the skin and cut the tomatoes into small blocks. Put them in a bowl.
Chop the basil and squeeze the juice from the lemon. Fritter the onion and add all the ingredients to the tomatoes. Add some olive oil, salt and pepper. Mix it well and fill the Portobello’s.
Put the Portobello’s in the grill for 20 minutes.
Leave A Comment