Kumara & Mozzarella Stuffed Portobello Mushrooms
Ingredients
- 8 Medium Meadows Portobello Mushrooms
- 3 Tbsp Olive oil
- 1 medium-large kumara peeled & diced into 1 cm cubes
- 4 Spring onions chopped
- Salt & black pepper
- 1 cup Mozzarella cheese grated
- 3 rashers rindless streaky bacon chopped
- 2 Tbsp chopped parsley
Optional
- Hollandaise to serve
Instructions
- Preheat oven to 200°C. Spray a roasting tin with non-stick baking spray.
- Lay mushrooms stalk side up on the prepared tray. In a large non-stick pan, heat the oil and stir fry the kumara cubes for 4 – 5 minutes, until softened. Add the spring onions and cook a further minute or two. Spoon this mixture into the mushroom cups, season with salt & freshly ground black pepper and sprinkle with Mozzarella and chopped bacon.
- Bake approximately 20 minutes until the cheese is melted and crisp. Serve sprinkled with chopped parsley from your Herb Station and if desired, accompany with a drizzle of hollandaise sauce.
- Add bacon for a real brunch treat.
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