PORTABELLO WITH POMEGRANATE AND FETA CHEESE
Cooking time: 25-30 minutes | Servings: 4
Cheese, fruit, and mushrooms goes very well together in this vibrant dish.
Henrik Orre | Open fire
Ingredients:
8 Portobello mushrooms
200 g Feta cheese
2 Pomegranates
4 tbsp Chopped spring onions
Salt & pepper
200 ml Olive oil for frying
Olive oil as topping
Tinfoil
Instructions:
COOKING OUTSIDE
01
Use a sharp knife to cut a grid pattern into the tops of the mushrooms.
02
Add plenty of olive oil to a frying pan and lightly sear the mushrooms.
03
Season with salt and black pepper.
04
Cover the frying pan with foil and then bake the mushrooms on the resulting plate over medium-high heat for 15 to 20 minutes.
05
In the meantime, scoop out the pomegranates and save the seeds.
06
Cut up the spring onions.
07
Take the mushrooms off the pan and cut them into slices. Put them back in.
08
Sprinkle with feta cheese and add the pomegranate seeds and spring onions.
09
Drizzle with olive oil.
Recommended Equipment
CampFire Prep Set
Sale price899 kr
CampFire Frying Pan Stainless Steel 21cm
Sale price549 kr
CampFire Cutting Set
Sale price899 kr
Leisure Cutlery Set
Sale priceFrom 129 kr
Are you in the right place
Please select your store