Portobello mushrooms stuffed with artichoke, mozzarela and pepper

Serves: 6


Place mushrooms on an ovenproof dish.

Drizzle with olive oil and season with salt and pepper.

Bake under a grill at 180c for 8 minutes or until just strating to brown.

Then remove.

Saute garlic and bell pepper in olive oil for 2-3 minutes.

Place 4 mozzarella pearls, artichoke and peppers onto each mushroom and drizzle with olive oil.

Bake in a pre-heated oven (180c) for 10 minutes or until mozzarella starts to melt.

Serve immediately.