Portobello Mushrooms with Pine Nuts
Preheat the oven to 200°C
4 Large Portobello Mushrooms
2 tablespoons olive oil
1 tablespoon balsamic vinegar
3 cloves of garlic, crushed
275g jar or canned red pimentos, finely chopped
75g fresh wholewheat breadcrumbs
25g pine kernals, toasted and roughly chopped
2 tablespoons low fat soft cheese
1 tablespoon chopped fresh parsley
Salt & pepper
15g parmesan cheese, grated
Wipe the mushrooms with damp kitchen towel. Remove the stalks and scrape out the flesh leaving the cap intact. Chop the stalks and flesh and place in a mixing bowl. Brush the caps with a little oil and place in a roasting tin.
In a frying pan, heat the remainder of the oil and the vinegar, fry the garlic and pimentos until tender. Stir in the mushroom flesh, breadcrumbs, pine kernels, soft cheese, parsley and seasoning.
Divide the mixture between the four mushroom caps and sprinkle over the Parmesan cheese. Bake for 12-15 minutes until tender.