It’s like pizza – you add what you like onto the base and then top it all off with melted cheese. The portobello mushrooms here are real cheap too – at one pound per pack of 4. It’s definitely a real deal!
- Walnut: about 8 pieces
- Oil: 1 tbsp
- Portobello mushroom: 4, washed, stalk removed
- Smoked streaky bacon pieces: 150g
- Spinach: 150g, washed
- Salt: to taste
- Cooking wine: 1 tbsp
- Tomato: 2, chopped, divided into 4 portions
- Fresh parmesan cheese: for grating
- Mozzarella cheese: for grating
- Lemon juice: half of 1 lemon
- Olive oil: to taste
- Basil leaves: 4 – 5 leaves, for garnish
- Grill walnut on top shelf for 3min. Remove from heat and set aside.
- Heat up oil in saucepan. Fry the base of the mushrooms for about 2min, till fragrant.
- Remove mushrooms from heat and place on a baking tray.
- Fry bacon in saucepan for 1min.
- Add spinach, salt and cooking wine. Give it a quick stir till spinach softens and remove from heat.
- Divide fried mixture into 4 portions. Place one portion onto each mushroom.
- Place one portion of tomato and walnuts onto each mushroom.Use fingers to crush the walnuts into small bits.
- Grate parmesan and mozzarella cheese on top of mushrooms.
- Drizzle lemon juice and olive oil onto each mushroom. Bake at 200 degrees on top shelf for 10 – 12 min.
- Garnish with basil leaves and remaining walnut bits.
- After baking, use the juice in the tray to baste the mushroom before serving.
- The walnuts, though optional, helps to add some crunch to each bite.
- I like how the brightly coloured mushroom resembles a blooming flower when placed in the middle of the fresh spinach leaves. 🙂