Recipe detail

Name: Stuffed Portobello mushrooms, sun-dried tomato and basil gratin
Yield: 4
Cuisine: Italian
Ingredients: 4.0000 tPcs Portobello mushrooms, cleaned, stalks removed; 30.0000 ml olive oil; 1.0000 g salt; 1.0000 g black pepper; 200.0000 g sun-dried tomatoes; 2.0000 tPcs cloves garlic, peeled, crushed; 1.0000 tPcs small bunch fresh basil; 1.0000 g finely chopped fresh flatleaf parsley; 4.0000 tPcs 1cm thick rounds mature goats' cheese; 1.0000 tPcs bunch watercress; 1.0000 tPcs bunch wild rocket; 15.0000 ml olive oil; 5.0000 ml balsamic vinegar

Vegetarian dishes Stuffed Portobello mushrooms, sun-dried tomato and basil gratin

1. 1. 1

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetarian dishes

Cuisine: Italian

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Program steps

Preheating:
200 °C

To view the entire table, move the table to the right.

Combination

50 %

Termination by time

00:10 hh:mm

200 °C

100 %

put the filling inside of the mushrooms

Golden touch

230 °C

100 %

Ingredients - number of portions - 4

Name	Value	Unit
portobello mushrooms, cleaned, stalks removed	4	pcs
olive oil	30	ml
salt	1	g
black pepper	1	g
sun-dried tomatoes	200	g
cloves garlic, peeled, crushed	2	pcs
small bunch fresh basil	1	pcs
finely chopped fresh flatleaf parsley	1	g
1cm thick rounds mature goats' cheese	4	pcs
bunch watercress	1	pcs
bunch wild rocket	1	pcs
olive oil	15	ml
balsamic vinegar	5	ml

Directions

Preheat the oven to 200C, combi mode 50%.
Brush the undersides of the mushrooms with half of the olive oil, season with salt and freshly ground black pepper and place onto a Retigo snack GN container. Roast for 10 minutes, or until the mushrooms begin to soften. Remove from the oven and set aside.
Drain the soaked sun-dried tomatoes and place into the bowl of a food processor. Add the garlic, basil, parsley and the remaining olive oil. Blend to a rough paste, adding more olive oil if necessary to loosen the mixture. Season, to taste, with salt and freshly ground black pepper.
Spread a quarter of the paste inside one of the mushrooms and top with a slice of the goats' cheese. Repeat with the remaining stuffing mixture, mushrooms and goats' cheese. Place the stuffed mushrooms back onto the Retigo snack and cook for 5 minutes, using Golden Touch function or until the cheese is golden-brown and bubbling.
To serve, mix the watercress and wild rocket together in a bowl and dress with the olive oil and balsamic vinegar. Divide the salad among four serving plates, then place a stuffed mushroom on each plate and serve.

Recommended accessories

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