fbpx
Network Rail building work outside the International Cheese Hub is due to end on June 7th. We are excited and looking forward to welcoming you back into our shop.
 
Cart £0.00
0
0
Subtotal: £0.00

No products in the basket.

Over 30 Years Serving You Cheese

Storm Portobello Mushrooms

Makes 4

4 large Portobello mushrooms peeled and caps trimmed
I red onion finely chopped
1 large clove garlic crushed
2 heaped teaspoons Basil pesto
140g drained Sun dried tomatoes in oil finely chopped
20g toasted Pine nuts
4 tablespoons Panko breadcrumbs
100g Red Storm grated
Freshly ground black pepper
aged balsamic vinegar to drizzle over
fresh basil leaves torn

  • Brush both sides of the mushrooms with olive oil and place under the grill on medium heat for 3-4 minutes each side
  • Place mushrooms on a baking tray cap side up
  • Sauté the red onion in some of tomato oil until cooked through and add crushed garlic cooking for a further minute. Transfer to a medium sized bowl
  • Add the tomatoes, pesto, breadcrumbs, pine nuts, red storm and black pepper mix well until all ingredients are combined together
  • Stuff into mushrooms and press down so the filling stays in mushroom
  • Place under a medium hot grill for approximately 8-10 minutes until the filling is cooked through and golden and bubbling
  • Drizzle with balsamic and scatter with basil leaves
  • Serve with a green salad and warm focaccia bread
Shopping Cart
Scroll to Top