Portobello with pine nuts

Portobello with pine nuts
Portobello with pine nuts
starter 30 min. autumn 4 Persons Prima Donna maturo


3½ oz. (100 g) grated Prima Donna maturo
1 shallot, finely chopped
1 clove of garlic, crushed
½ red pepper, finely chopped
1 tbsp. fresh thyme leaves
1¾ oz. (50 g) pine nuts
crumbs of 2 slices of toasted white bread
1 egg, beaten
salt and freshly ground black pepper
4 portobello mushrooms
olive oil

Preparation method:

Preheat oven to 200°C. Mix the shallots, garlic, red pepper, thyme, 2.5 oz. (75 g) Prima Donna maturo, pine nuts, bread crumbs and egg and season to taste with salt and freshly ground black pepper. Fill the portobello mushrooms with the mixture and place them in a slightly oiled ovenproof dish. Drizzle the mushrooms with some olive oil and sprinkle over the remaining grated Prima Donna maturo. Place the dish in the centre of the oven and cook for 15 minutes until golden brown and cooked.