Mediterranean Portobello mushrooms
Ingredients
for 4 person
| 8 | portobello mushrooms (approx. 800 g) |
| 1 tbsp | olive oil |
| 1 | shallot, finely chopped |
| 1 | garlic clove, finely chopped |
| 1 | yellow pepper, cut into cubes |
| 1 | courgette, cut into cubes |
| 1 | tomato, cut into cubes |
| 4 sprig | marjoram, leaves torn off |
| ¼ tsp | salt |
| a little | pepper |
| 2 tbsp | oil |
| 150 g | Brie, cut into pieces |
| 3 sprig | marjoram, leaves torn off |
How it's done
Vegetable filling
Carefully remove the mushroom stalks, chop finely. Set aside the mushrooms. Heat the oil in a pan. Sauté the shallot and garlic, add the mushroom stalks, cook briefly. Add the pepper, courgette, tomato and marjoram, cook for approx. 3 mins., season. Cover and simmer over a low heat for approx. 15 mins.
Charcoal/gas/electric grill
Brush the reserved mushrooms with oil, place on the grill (with the open side facing down). With the lid down, grill the mushrooms over/on a medium heat (approx. 200°C) for approx. 2 mins. Remove the mushrooms from the grill. Spoon the filling into the mushrooms, top with the cheese. With the lid down, grill for a further 8 mins. Garnish with marjoram.
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