Stuffed Portobello Mushrooms

Well it was only a matter of time before the Portobello mushroom made an appearance on the Portobello Kitchen blog. Couldn't resist picking up four beauties and stuffing them with my usual Mediterranean style filling.

Stuffed Portobello Mushrooms

4 Portobello Mushrooms

Handful of cherry tomatoes

Sundried tomatoes

Olives

Handful of spinach leaves

Pine nuts

Goat's cheese

Fresh thyme and basil

Olive oil

Garlic cloves

Rinse the mushrooms and cut off the stalks. Brush with olive oil and bake in the oven for 15 minutes. Whilst the mushrooms are cooking, chop the cherry tomatoes into quarters, mix with the chopped sundried tomatoes, olives, pine nuts and cubed goat's cheese. Mix with finely chopped spinach leaves and herbs. Finely chop the stalk of the mushrooms and add to the mix. Spoon over the mushrooms and bake for a further ten minutes or until the cheese is melted and the nuts are starting to brown. Place a handful of fresh basil leaves, a garlic clove, a splash of olive oil and some water in the hand blender and blitz until it has a nice dressing consistency. Dribble over the mushrooms, place on a nest of rocket leaves, mixed with alfalfa sprouts and serve.