Storm Portobello Mushrooms

30th April 2019

Makes 4

4 large Portobello mushrooms peeled and caps trimmed
I red onion finely chopped
1 large clove garlic crushed
2 heaped teaspoons Basil pesto
140g drained Sun dried tomatoes in oil finely chopped
20g toasted Pine nuts
4 tablespoons Panko breadcrumbs
100g Red Storm grated
Freshly ground black pepper
aged balsamic vinegar to drizzle over
fresh basil leaves torn

  • Brush both sides of the mushrooms with olive oil and place under the grill on medium heat for 3-4 minutes each side
  • Place mushrooms on a baking tray cap side up
  • Sauté the red onion in some of tomato oil until cooked through and add crushed garlic cooking for a further minute. Transfer to a medium sized bowl
  • Add the tomatoes, pesto, breadcrumbs, pine nuts, red storm and black pepper mix well until all ingredients are combined together
  • Stuff into mushrooms and press down so the filling stays in mushroom
  • Place under a medium hot grill for approximately 8-10 minutes until the filling is cooked through and golden and bubbling
  • Drizzle with balsamic and scatter with basil leaves
  • Serve with a green salad and warm focaccia bread