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

  1. Remove the stems from the portobellos and scoop them out slightly. Place them in a baking dish.
  2. Mix olive oil with salt, oregano, and crushed garlic. Rub this mixture onto the portobellos.
  3. Prepare the red salsa according to the package instructions.
  4. Fill the portobellos with red salsa, mozzarella, and cherry tomatoes.
  5. Bake for about 20 minutes in a preheated oven at 180 °C.
  6. Finish with toasted pine nuts and arugula.

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