Tomato and mozzarella stuffed mushrooms

INGREDIENTS


4 Large black mushrooms
125g Slow Roasted Tomatoes
100g grated mozzarella
20g rocket


METHOD



  • Preheat the oven to 180c.

  • Wipe and clean the black mushrooms, remove the centre stem from the mushrooms.

  • Fill the centre of the mushrooms with slow roasted tomatoes and cover with a little grated mozzarella, a dash of olive oil, salt and pepper.

  • Place in the oven for 5 – 10 minutes, or until the mushrooms are cooked through and the cheese has melted.

  • Serve as a starter or light meal accompanied with a rocket salad.

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