Stuffed mushrooms (caprese)
Ingredients
for 4 person
| 8 | white mushrooms (each approx. 100 g) |
| 1 tbsp | olive oil |
| 3 tbsp | breadcrumbs |
| 1 | garlic clove, squeezed |
| ½ bunch | basil, finely chopped |
| ¼ tsp | sea salt |
| ½ bunch | basil, finely chopped |
| 2 tbsp | olive oil |
| 1 tbsp | white balsamic vinegar |
| ¼ tsp | salt |
| a little | pepper |
| 2 tbsp | olive oil |
| ¼ tsp | salt |
| a little | pepper |
| 150 g | cherry tomatoes, quartered |
| 150 g | mozzarella, torn into pieces |
How it's done
Crispy mushrooms
Carefully remove the mushroom stalks, finely chop the stalks, set aside 2 tbsp. Heat the oil in a non-stick frying pan. Reduce the heat, stir-fry the chopped mushroom stalks, breadcrumbs, garlic and basil for approx. 10 mins., season with salt.
Basil dressing
Mix the reserved mushroom stalks with the basil, oil and balsamic, season.
Charcoal/gas/electric grill
Brush the mushrooms with the oil, season, grill with concave side down and the lid down over/on a medium heat (approx. 200 °C for approx. 2 mins. Stuff the mushrooms with 2 tbsp of the crispy mushrooms, the cherry tomatoes mozzarella. Cover and grill for a further 10 mins. until cooked. Serve the mushrooms with the remaining crispy mushrooms and the basil dressing.
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