Stuffed Portobello Mushroom with Pomegranate

Stuffed Portobello Mushroom with Pomegranate

For 20 people (small wooden boats, tasting portions)

  • 2 portobello mushrooms or 4 giant button mushrooms
  • 150g goat’s cheese (or Feta)
  • 1 handful of walnuts
  • 1 handful of pomegranate seeds
  • a dash of lemon juice, fresh parsley
  • olive oil, salt and pepper

Method

Remove the stem carefully out of the mushroom and put the head of the mushroom with the flat side down onto a lightly oiled and hot (220 degees Celsius) BORA Tepan. Season with salt.

Use the other Tepan zone to toast the walnuts. Meanwhile, deseed the pomegranate (and save some seeds for the garnish) and cut the cheese into cubes. Put them into a bowl. Add the toasted walnuts, finely chopped parsley and season with lemon juice, olive oil, salt and pepper. Take the cooked portobello mushrooms from the heat, place onto plates, fill with the stuffing and garnish with some pomegranate seeds

BORA recipe.