COMBIONLINE - Stuffed Portobello mushrooms, sun-dried tomato and basil gratin
Preheat the oven to 200°C, combi mode 50%. Brush the undersides of the mushroom...
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Cooking tools:
- Combi oven
- Oven
- Food processor
- Baking sheet
- Gastronorm container
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Serving bowl
- Serving platter
- Kitchen scale
- Spoon
- Brush
- Salt shaker
- Pepper mill
- Tongs
- Whisk
- Salad spinner
Ingredients
- 4 tPcs Portobello mushrooms, cleaned, stalks removed
- 30 ml olive oil
- 1 g salt
- 1 g black pepper
- 200 g sun-dried tomatoes
- 2 tPcs cloves garlic, peeled, crushed
- 1 tPcs small bunch fresh basil
- 1 g finely chopped fresh flatleaf parsley
- 1 tPcs 1cm thick rounds mature goats' cheese
- 1 tPcs bunch watercress
- 50 g bunch wild rocket
- 15 ml olive oil
- 5 ml balsamic vinegar
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