This entrée has only advantages: it’s very light, easy to prepare, tasty and cheap.
It will be for sure a part of my menu for Christmas or New Year as it’s not all going to be ham and seafood, isn’t it? 🙂
20 Portobello mushrooms (as big as possible)
1 mozzarella ball
20 cherry tomatoes (very small ones)
1 or 2 garlic cloves
3 tablespoons olive oil
salt, black pepper
some fresh basil leaves
Pre-heat the oven at 200 degrees
Peel the garlic and crush it in a mortar, add salt and olive oil.
Wash the tomatoes and cut them in half or quarters.
Clean the mushrooms and remove its stalks. (*)
Spread the garlic oil in the hole of the mushrooms using a pastry brush.
Fill in the hole with a cut tomato, a piece of mozzarella and a basil leaf. Add salt and pepper and put them in the oven at 200 degrees until they are baked (about 10 min.)
Before serving, add a drop of vinegar and finely chopped fresh basil.
Ready to eat!
(*) Do not throw away the mushroom stalks we removed.
We can chop them, cook and add them to an omelette or in a vegetable soup…