Our guide on how to make stuffed mushrooms with tomato and mozzarella
SERVES 4 // HANDS-ON 5 min // HANDS-OFF 10–15 min
6 large brown mushrooms
2 tbsp olive oil
Salt and pepper
100 ml thick tomato stew
150g mozzarella, grated
20g chives, chopped
1. Preheat oven to 180°C.
2. Sprinkle the mushrooms with oil and season.
3. Spoon tomato stew into the mushrooms, cover with cheese and sprinkle with chives.
4. Arrange on a baking tray and bake for 10–15 minutes, until the mushrooms are cooked and the cheese has melted.