- 4 Large Portobello Mushrooms
- 1 Shallot, chopped
- 50g Minced Beef
- 1/2 tsp. Cayenne Pepper
- 12 Cherry Tomatoes, quartered
- 50g Feta Cheese
- 8tsp Breadcrumbs
- Salt & Pepper
- Extra Virgin Olive Oil
Preheat oven to 180C
Scoop out the stump of the mushrooms, dice and set aside.
Brush the mushrooms all over with a little oil, season with salt and pepper then place on a non-stick baking tray and roast for 8-10mins until the mushrooms a slightly soft. Remove from the oven and set aside. Turn the oven heat up to 200C.
Heat a pan with a little olive oil then add the shallot for 1min. Stir in the minced beef and brown evenly for 2mins. Add the tomatoes, cayenne pepper and a pinch of salt, stir until tomatoes start to soften.
Take off the heat and stir in the feta cheese.
Spoon the mixture evenly into the mushroom casings and top with breadcrumbs.
Roast in a 200C oven for 5-6mins.
On serving drizzle with a little olive oil and balsamic vinegar and serve with a peppery Rocket & Tomato Salad.