Thursday, 4 November 2010

Baked Portobello Mushroom

You wouldn't believe just how yummy this little offering could be. I raided the fridge and windowsill for something for a quick lunch yesterday.I found a Portobello mushroom a chunk of Parmesan cheese, basil and vine tomatoes.

I rubbed olive oil on the top of the mushroom turned it upside-down and put into an oven proof dish. The mushroom is a perfect little container for:

A little more oil, a smidgen of salt and lots of black pepper, some grated Parmesan cheese and a few ripped basil leaves. Then a nice chunky slice of a ripe vine tomato, a little more grated cheese and basil leaves, topped with another slice of tomato and a final flourish of grated cheese....not too don't need it as Parmesan has a very strong flavour. Bake in a moderate oven for about 20 to 30 minutes depending on the size of the mushroom. By then it should still be firm but tender to eat...mmmm......lovely will a few drops of Tabasco sauce....

I've tried grilling mushrooms in a similar with goats cheese but have always been a little disappointed at how dry they turn out.....maybe it's just me but I found this method so much nicer, succulent and really flavourful......

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