This is a convenient starter or snack that can be made in minutes and only needs 4 ingredients. It's the first (and maybe last!) vegetarian dish I have featured but the earthiness of the mushrooms should keep the meat eaters happy, until the main course anyway.
- 2 Portobello Mushrooms
- Feta Cheese 50g per mushroom
- Cheddar Cheese 50g per mushroom
- Broighter Gold Rapeseed Oil
- Sea Salt
- Black Pepper
Portobello's are made up of 90% water so you will need to be aware of this and do a couple of things to avoid your mushrooms swimming on your plate. The first is removing the dark gills with a spoon which also makes room for the cheese. Put a few slits in the cap of the mushroom which will allow some of the water to escape. Pre-heat your oven to 200 and cook the bare mushrooms for 5 minutes. After 5 you should see the excess water on your baking tray. Remove the mushrooms and sprinkle the cheeses on top and drizzle with the rapeseed oil. Add the seasoning and cook at 200 for a further 5 minutes.
Broighter Gold is a company from Limavady that makes a wide range of Rapeseed oils. Winner of multiple awards and accolades they are one of NI's 'Food Hero's' to steal Rick Stein's phrases. For this recipe I used the black truffle infused oil which I thought worked well and I am also a big fan of their Basil infused oil which is great for pasta dishes.
Check them out at http://www.broightergold.co.uk/