Portobello mushroom filled with mozzarella and tomatoes? Sounds delicious. Let's prepare this light dish which you'll appreciate at summer BBQs.
Nutrition (1 serving)
- 191 kcal
- 5 g carbohydrates
- 13,4 g fats
- 12,4 g protein
Per 4 portions
- 4 Portobello mushrooms
- 2 eggs
- 1 cup baby spinach
- 2 tomatoes
- 1 mozzarella
- 2 cloves garlic
- 2 tbsp olive oil
- salt
- pepper
Instructions
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Preheat the oven to 180 °C. Remove the stems from the portobello mushrooms and carefully clean them with a towel or a small brush.
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Chop the tomatotes and spinach finely.
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Heat olive oil in a pan and add finely chopped garlic. Fry the garlic until golden.
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Add the baby spinach to the pan and cook for 2 minutes, until wilted.
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Add the tomatoes and cook for 5 minutes, until they're tender.
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Fill the portobello mushrooms with the vegetable mix and then place them onto a tray lined with parchment paper. Season with salt and pepper. Grate over the mozzarella and bake for 20 minutes.
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When the mushrooms are tender and the mozzarella is melted, take the tray out and serve the mushrooms whilst still hot. Enjoy!
