- 2 Portobello mushrooms
- 1 raw egg
- Leftover ham, chicken, salmon etc from the fridge
- 2 tablesppons cooked rice
- A sprinkle of fresh or dried herbs
- 1 tablespoon grated cheese
- 2 teaspoons chopped onion
- 1 minsed garlic
- Salt and pepper
How to make this dish
Preheat to oven to 200 C (See conversion table for F and Gas)
Remove the stalks from the mushrooms so that you are left with only the mushroom hat.
Have all the ingredients apart from the cheese in a mixing bowl. Blend it all well together and divide the filling between the mushroom hats. Topp it all of with the grated cheese.
Let the mushrooms bake in the oven untill the cheese start to get golden. Then turn on the grill element for a few minutes and let the cheese get crispy before taking the mushrooms out.
Serve warm with a green salad and a glass of chilled Chardonnay.