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102

Community meals this week

Serves:

tbsp

butter

crushed garlic cloves

tbsp

fresh oregano (chopped)

large Portobello mushrooms

fresh mozzarella cheese balls (sliced thinly)

100

cherry tomatoes (sliced thinly)

tsp

fresh basil (shredded)

Recipe submitted by: Benita Uys-Wright

Equipment needed: saucepan, baking tray and parchment paper

Preheat the oven to 180°C non fan/160°C fan/gas mark 4.
To prepare the mushrooms, remove the stems, then wash them gently and pat dry thoroughly with a paper towel.
In a small saucepan, melt the butter over low heat. Add the crushed garlic and cook for 1-2 minutes until fragrant. Stir in the oregano and remove from heat.
Lightly brush the garlic butter on the inside and outside of the caps of each Portobello mushroom.
Layer the Caprese filling generously into the prepared Portobello mushrooms. Ensure an even distribution of the tomato, mozzarella, and basil mixture to maximize flavour in every bite. Press the filling gently to secure it within the mushrooms.
Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for approximately 20-25 minutes until the mushrooms are tender and the filling is golden brown.
Garnish with additional fresh basil leaves and a drizzle of balsamic vinegar.

Top Tips:

For a personalised touch, consider incorporating variations such as adding pine nuts or substituting the mozzarella with feta cheese for a tangy twist.
Vegans can use dairy-free cheese alternatives for a plant-based version.
To enhance the flavors, marinate the mushrooms in balsamic vinegar before stuffing. Avoid overfilling the mushrooms to prevent spillage during baking, ensuring a perfect balance of ingredients and textures.

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