Sunday, 16 September 2012
Stuffed Portobello Mushrooms
Anyway it always inspired me to cook something a little bit different. I made these stuffed portobello mushrooms one Sunday evening ready for when my man returned from golf. I brushed the mushrooms with olive oil and stuffed with chopped piccolo cherry tomatoes, spinach and basil, grated cheddar cheese and chilli flakes. I then grilled the mushrooms for about 15 minutes and served up with some salt and pepper. Nice and filling and probably a bit too big for a starter.