Large Stuffed Portobello Mushrooms

Ingredients

• 8 portobello gourmet mushrooms
• 1 Shallot
• 1 Garlic clove
• 2 tbsp dried, marinated tomatoes (in oil)
• 3 slices ciabatta bread
• 125 g mozzarella cheese
• 2 tbsp toasted pine nuts
• 1 tbsp thyme
• Salt
• freshly ground pepper
• 4 tbsp freshly grated Parmesan

Instructions

1. 1.

   Preheat the oven to 220°C (428°F) with upper and lower heat.

2. 2.

   Clean the mushrooms, remove the stems, and slice them. Remove the gills as well.

3. 3.

   Peel and finely chop the shallot and garlic. Drain the tomatoes and cut them into small pieces. Dice the bread into cubes. Drain the mozzarella well and cube it.

4. 4.

   Heat 2 tbsp tomato oil in a pan and sauté the shallot with the garlic. Add the bread cubes, mushrooms, and tomatoes; cook briefly, then remove from heat and let cool. Mix in the pine nuts, mozzarella, and thyme, seasoning with salt and pepper.

5. 5.

   Fill the mushrooms with the mixture, sprinkle with Parmesan, place on a baking sheet lined with parchment paper, and bake in the preheated oven until golden brown. Remove and serve immediately.