4 Large portobello mushrooms (clean them by softly rubbing tissue paper, don't wash with water)
1 medium onion (chopped roughly lengthwise)
2 cloves of garlic (grated)
100 gms Cherry tomatoes (halved)
Juice of half a lemon
Zest of 1 lemon
3 tablespoons of regular olive oil
1 teaspoon dried thyme
Sea salt and freshly grated black pepper (to taste)
50 gms mozzarella cheese
Pre heat oven to 180 deg and place the rack in middle.
Place the mushrooms upside down in a baking tray and rub in 2 tablespoons of olive oil. (Do not add salt now as it will release lot of water from the mushroom). Bake them for 7 minutes.
Meanwhile heat 1 tablespoon of olive oil in a pan and fry the onions, garlic and cherry tomatoes till soft.
Take out the mushrooms from the oven and sprinkle with the seasoning, lemon zest, lemon juice. Then stuff them with the onion, garlic and tomato mixture. Sprinkle the top with grated mozzarella and bake for another 10 to 12 minutes.
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