Stuffed portobello
Ingredients
8 portobello mushrooms
- 500 g Marie Thumas Apéro Red Salsa
- 8 portobello mushrooms
- 1 ball of mozzarella (120 g), diced
- 120 g cherry tomatoes, quartered
- A handful of toasted pine nuts
- A handful of arugula
- Olive oil
- Dried oregano
- Salt
- Garlic
Preparation
- Remove the stems from the portobellos and scoop them out slightly. Place them in a baking dish.
- Mix olive oil with salt, oregano, and crushed garlic. Rub this mixture onto the portobellos.
- Prepare the red salsa according to the package instructions.
- Fill the portobellos with red salsa, mozzarella, and cherry tomatoes.
- Bake for about 20 minutes in a preheated oven at 180 °C.
- Finish with toasted pine nuts and arugula.