Stuffed Portobello Mushrooms
Portobello mushrooms stuffed with truffle mash!
Ingredients
For 20 servings:
- 2 kg Mashed Potato
- 20 portobello mushrooms
- 100 g truffle tapenade
- 100 g Parmesan, grated
- Rocket
- Cocktail vine tomatoes
Preparation
- Pre-heat the oven to 180 °C.
- Mix the Mashed Potato in a bowl with the truffle tapenade and place the mix in a piping bag.
- Arrange the portobello mushrooms in a casserole dish.
- Pipe the mash into the portobello mushrooms.
- Sprinkle the portobello mushrooms with half the cheese.
- Add the tomatoes to the casserole dish.
- Place the dish in the oven for 10 minutes.
- Garnish the portobello mushrooms with rocket and the remaining cheese.
- Serve together with the tomatoes.
