Stuffed portobello mushrooms with pomegranate seeds
These stuffed portobello mushrooms are so easy to make and perfect as a side dish or eaten on its own.
For this recipe, we used our BORA Tepan stainless steel grill.
4 Portobello mushrooms
150g Feta cheese
1 large handful walnuts
1 handful pomegranate seeds
Dash of lemon juice, fresh flat leaf parsley, olive oil, salt and pepper
Twist out the stem of the mushrooms and lay the mushrooms flat side down on a lightly greased Tepan cooking zone plate set to 220 degrees. Season with salt.
On the other cooking zone, briefly toast the walnuts (without any oil) at 220 degrees.
Meanwhile place the pomegranate seeds and cubed feta in a bowl. Add the toasted walnuts and season to taste with salt, pepper, olive oil and chopped fresh parsley and lemon juice.
Remove mushroom from the Tepan and arrange on plates. Fill with the cheese, nut and pomegranate mixture and serve with a sprinkle more or parsley.
This can be cooked in a frying pan, just toast the walnuts first (without oil), when toasted take them out and put in the cheese and pomegranate mixture. Then add oil to the pan and cook the mushrooms on medium-high heat.