Portobello Caprese
Pane-Bistecca
We love mushrooms, any kind! A very quick and easy way to cook mushrooms is by filling the big portobello mushrooms. Be creative, you can fill them with anything; spinach, curd, cheese, avocado or like me, with a caprese filling.
Believe me, it’s very little work! Within a short time, you will have a starter or a side dish.
And this I found in the internet: “The super-sized portobello mushrooms have a XXL effect on well-being. They promote night vision, alleviate iron deficiency and stress, strengthen bones, heart and blood vessels, and are ideal for women with children or while breastfeeding.” (from: http://eatsmarter.de/)
Believe me, it’s very little work! Within a short time, you will have a starter or a side dish.
And this I found in the internet: “The super-sized portobello mushrooms have a XXL effect on well-being. They promote night vision, alleviate iron deficiency and stress, strengthen bones, heart and blood vessels, and are ideal for women with children or while breastfeeding.” (from: http://eatsmarter.de/)
Ingredients
Portobello Mushrooms
Tomatoes
Fresh Mozzarella
grated Parmesan
Rucket Leaves
Salt and Pepper
Instructions
1
Step 1
Clean the mushrooms carefully, but not under running water as they will soak it up, and remove the stalks. You can also remove these dark parts in the mushroom, some say they make the mushroom watery.
2
Step 2
Place the mushrooms in a greased ovenproof dish and top with a slice of tomato, then add some mozzarella and repeat.
3
Step 3
Then season, sprinkle with grated cheese and add 1 teaspoon of pesto.
4
Step 4
Bake in the oven at 200 C degrees for approx. 20-30 minutes. Then top with a few rocket leaves and serve.
Notes
The mushrooms can be served as a starter or side dish.
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