Portobello Caprese

Ingredients for 2 servings:

• 4 giant mushrooms (Portobello mushrooms)
• 200 g cherry tomatoes, red and yellow
• 1 ball(s) of mozzarella, 125 g
• 1 garlic clove(s)
• olive oil
• some basil
• Cream of balsamic vinegar
• Sea salt and pepper, colorful, from the mill
• possibly pine nuts

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Giant mushrooms with tomato and mozzarella filling

Clean the portobello mushrooms and place the heads facing down in a baking dish greased with olive oil. Drizzle the tops with a little olive oil and season with sea salt and freshly ground pepper. Mince the garlic, halve the cherry tomatoes, and finely chop the mozzarella. Spread the three ingredients evenly over the portobello mushrooms. Grill the mushrooms in the oven for about 10 minutes, until the mozzarella has melted. In the meantime, chop the basil and, if using, dry-roast the pine nuts. Arrange the mushrooms on plates and garnish with chopped basil leaves, balsamic cream, and toasted pine nuts, if desired. This serving serves two as a main course with a green salad and bread, or four as a starter.