Vegetarian stuffed portobello, delicious as an appetizer, side dish or even delicious on the BBQ.
Heat the oven to 200 degrees. Mix crushed garlic and 2 tablespoons of sunflower oil. Grease the bottom and edges of the portobello mushrooms with this. Halve the cherry tomatoes and black olives. Now fill the portobellos each with 4 mini mozzarella balls, 4 halved cherry tomatoes and 4 halved black olives.
Divide 1 tablespoon of balsamic vinegar over each portobello and bake in the oven for 15 minutes. Divide the basil leaf over the portobello mushrooms when they are out of the oven.
Tip: This dish is perfect for the BBQ. Place the portobellos in an aluminum container and place on the BBQ.
Source: Leukerecepten by leukerecepten-nl.
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