* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the filling. Heat 1 tbsp of olive oil. Add the spring onion and the garlic and sauté for 4-5 minutes until they soften. Place the cheese, the egg, the mustard, the milk, the sautéed onion-garlic, the pepper and the rosemary in a large bowl and mix well.
- Step 2: Prepare the mushrooms. Spread 1 tbsp of olive oil on the pan and arrange the mushrooms on the pan.
- Step 3: Spread the filling over the mushrooms and drizzle with the rest of the olive oil. Bake in preheated oven at 180°C for approximately 20-25 minutes until the cheese melts and it gets a golden brown colour. Wait for 5 minutes for the cheese to set and serve.
Ingredient List
- 12 large portobello mushrooms (without the stems)
- 400g kalathaki cheese (grated)
- 100g gruyere cheese (grated)
- 1 egg
- 4tbsp olive oil with lemon
- 1 spring onion (finely chopped)
- 1 clove of garlic (pulped)
- 50g mustard
- ground black pepper
- 2tsp rosemary