| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Food, Factory | 4 | servings | |
INGREDIENTS
| 100 | g | Each of oyster and girolles mushrooms; (4 oz) |
| 100 | g | Breadcrumbs; (4 oz) |
| 4 | tb | Olive oil |
| Few basil leaves; (torn) | ||
| 4 | lg | Flat mushrooms |
| 4 | Tomatoes | |
| 2 | tb | Fresh parsley |
| 200 | g | Mozzarella cheese; (7 oz) |
| 1 | Bag mixed salad leaves |
INSTRUCTIONS
Pull the central stalks out of the mushrooms and roughly chopp. Heat the oil in a frying pan and fry the onion for a few minutes until softened. Add the mushrooms, basil, breadcrumbs, tomatoes and cook for a few more minutes. Place the mushrooms on a baking tray, with the cup side uppermost. Drizzle with a little oil and season with salt and pepper. Spoon the filling into the mushrooms and season with salt and pepper. Bake in an oven preheated to 200°C/400°F/gas mark 6 for 15-20 minutes until golden. Serve on a bed of salad leaves. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”