A great tasty lunch served with a green salad.
Stuffed Portobello Mushrooms
- 4 Portobello mushrooms
- 1 tbsp pesto
- 1 egg, beaten
- 1 clove of garlic chopped
- 10 oz spinach chopped
- 1/4 cup of chopped pancetta, cooked bacon or ham
- 1/4 cup of grated parmesan
- 1/4 cup grated cheddar cheese
- black pepper
Heat the oven to 180C. Put the mushrooms on a tray, brush with olive oil and bake for 10 minutes and then drain any juice away. Beat the egg, pepper, pesto and garlic together and stir in the spinach and ham or bacon together with the cheddar cheese. Divide between the mushrooms and then sprinkle the parmesan over the filled mushrooms. Bake for 10 to 15 minutes until the cheese is melted and the topping is browning.