LER EM PORTUGUÊS
This recipe was created in an inspirational day. I love fresh mushrooms and everything that involves vegetables. I always eat in a healthy and balanced way and nowadays even more, because I feel very good with this type of food. Healthy eating does not have to be a sacrifice nor a synonym of food “without soul”. Quite the opposite. Spices make the difference in your plate, turning everything delicious. Take a chance in the kitchen. It was what I did with this dish and it came out wonderful: healthy, super easy, without consuming much time and delicious. Keep the recipe.
INGREDIENTS:
- 4 Portobello mushrooms (2 large for the base and another 2 smaller to cover).
- 1 large courgette
- 1 large carrot
- 1 small and mature tomato
- 1 fresh cheese that you like
- 1 tablespoon of unsalted butter
- 1 coffee spoon of ginger
- 2 drops of piri-piri sauce (or 1 small piri-piri)
- olive oil
- salt
- black pepper
- mixture of 5 peppers
METHOD:
- Preheat the oven to 250º.
- Wash, peel and slice the courgette and the carrot.
- Wash and remove the stalk and the central interior of the mushrooms with the help of a spoon, but with careful. Cut into pieces.
- In a frying pan add the unsalted butter, the vegetables and the stalks and interior of the mushrooms. Season with salt, peppers, ginger and piri-piri. Let it cook during 10-15 minutes or until the courgette have softened.
- Meanwhile, in an oven tray or baking dish lined with parchment paper, put the mushrooms with the inside facing up. Season with olive oil, salt and black pepper. Bake for 10 minutes.
- In a food processor, triturate the filling with ¼ of the cheese.
- Remove the mushrooms from the oven and remove the water from it. Divide the filling evenly between the 2 larger mushrooms. Top with the remaining cheese and with the sliced tomato. Bake for 7-10 minutes or until the cheese melted and gratin.
- Then, you just have to remove the mushrooms from the oven and top it with the 2 smaller mushrooms.
Enjoy!
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