Stuffed Portobello Mushrooms, Sun-dried Tomato And Basil Gratin
These delectable stuffed Portobello mushrooms are bursting with savory flavors that will delight your taste buds. Roasted until tender, these mushrooms are generously filled with a scrumptious blend of sun-dried tomatoes, garlic, basil, and parsley. Topped with slices of gooey goats' cheese, these mushrooms are then baked until golden and bubbly. Serve these mouthwatering delights on a bed of peppery watercress and wild rocket salad, drizzled with a flavorful olive oil and balsamic vinegar dressing. This dish is a delightful combination of textures and flavors that makes for a satisfying and impressive meal.
— Constant Cookbook
Ingredients
- 4 large Portobello mushrooms
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 200g/7oz sun-dried tomatoes, soaked in a bowl of hot water for ten minutes
- 2 cloves garlic
- 1 small bunch fresh basil
- 1 tbsp finely chopped fresh flatleaf parsley
- 4 x 1cm/½in thick rounds mature goats' cheese
- 1 bunch watercress
- 1 bunch wild rocket
- olive oil
- balsamic vinegar
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- Brush the undersides of the mushrooms with half of the olive oil, season with salt and freshly ground black pepper and place onto a greased baking tray. Roast for 8-10 minutes, or until the mushrooms begin to soften. Remove from the oven and set aside.
- Drain the soaked sun-dried tomatoes and place into the bowl of a food processor. Add the garlic, basil, parsley and the remaining olive oil. Blend to a rough paste, adding more olive oil if necessary to loosen the mixture. Season, to taste, with salt and freshly ground black pepper.
- Spread a quarter of the paste inside one of the mushrooms and top with a slice of the goats' cheese. Repeat with the remaining stuffing mixture, mushrooms and goats' cheese. Place the stuffed mushrooms back onto the baking tray and cook for 5-6 minutes, or until the cheese is golden-brown and bubbling.
- To serve, mix the watercress and wild rocket together in a bowl and dress with the olive oil and balsamic vinegar. Divide the salad among four serving plates, then place a stuffed mushroom on each plate and serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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