• 6 Portobello mushrooms
• 100g grated Gruyère cheese
• 150ml olive oil
For the filling
• 1 COOK at HOME cooking sauce for Lemon Roast Chicken
• 100ml olive oil
• 3 colorful bell peppers, diced
• 2 dried onions, diced
• Stems from the mushrooms, coarsely chopped
• 100g diced Gruyère cheese
1. In a pan, heat the olive oil and sauté the vegetables for the filling together. Add the entire COOK at HOME cooking sauce and continue sautéing for another 5 minutes.
2. Remove from heat, add the diced Gruyère cheese, and mix well.
3. In an ovenproof dish, place the mushrooms (after wiping them well) with the inner side facing up, brush them with a brush, and distribute the filling equally.
4. Sprinkle with grated Gruyère cheese.
5. Bake in a preheated oven at 180 °C for 30 minutes.
Serving suggestion
Serve individually on a plate or on a platter in the middle as an appetizer.
• 6 Portobello mushrooms
• 100g grated Gruyère cheese
• 150ml olive oil
For the filling
• 1 COOK at HOME cooking sauce for Lemon Roast Chicken
• 100ml olive oil
• 3 colorful bell peppers, diced
• 2 dried onions, diced
• Stems from the mushrooms, coarsely chopped
• 100g diced Gruyère cheese
