Mozzarella Stuffed Mushrooms
Course: BreakfastCuisine: SweetDifficulty: Medium
Servings
4
servingsCooking time
15
minutesMy garlic and rosemary portobello mozzarella stuffed mushrooms with cherry tomatoes and drizzled with balsamic glaze are amazing for veggies and non-veggies. This is a great BBQ option or a side dish main meal.
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Ingredients
8 Large field mushrooms
100 g Mozzarella cheese
100 g Mature cheddar cheese
200 g Cherry tomatoes
1 tsp Garlic puree
1 tsp Dried rosemary
4 tbsp Olive oil
1 Red onion
Balsamic glaze, to taste
Fresh basil
- Tools
Grater
Oven Tray
Pastry brush
Directions
- Preheat oven to high heat (200c) and place the portobello mushrooms on a flat oven tray.
- DRESSING: add the chopped garlic, rosemary, olive oil and mix. I use a pastry brush to cover the mushroom or just drizzle it evenly.
- Finely chop the onion, halve the cherry tomatoes and roughly chop the mozzarella.
- Evenly distribute the onion, tomatoes and mozzarella onto the mushrooms and pop them in the oven for 10-15 minutes.
- Once the mozzarella is melted and crispy, take out the oven and add the balsamic glaze and basil. Enjoy!
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