INGREDIENTS
8 Portobello mushrooms
2 tbsp extra virgin olive oil
1 garlic clove, finely chopped (optional)
1 sprig fresh rosemary, leaves only
1 tsp of ground black pepper
8 slices (1cm thick) scamorza (smoked mozzarella – you can use goat’s cheese if you can’t find it)
20g sun-dried tomatoes
40g freshly grated Parmesan cheese
2 tbsp freshly chopped flat leaf parsley
Mixed baby leaves
Recipe continues
METHOD
Brush the mushrooms clean and remove the stalks. Place the mushrooms on a griddle pan stalk-side up. Grill for two minutes.
Meanwhile blend the sun-dried tomatoes, garlic, rosemary and some olive oil in a bowl.
Fill the inside of the mushrooms with the sun-dried tomato mix and top with the cheese. Sprinkle with parmesan and place under a hot grill for two minutes.
Serve on dressed baby leaves, sprinkled with parsley.