Tomato And Mozzarella Stuffed Mushrooms


4 Large black mushrooms
125g Slow Roasted Tomatoes
100g grated mozzarella
20g rocket


  • Preheat the oven to 180°C.
  • Wipe and clean the black mushrooms, remove the centre stem from the mushrooms.
  • Fill the centre of the mushrooms with slow roasted tomatoes and cover with a little grated mozzarella, a dash of olive oil, salt and pepper.
  • Place in the oven for 5 – 10 minutes, or until the mushrooms are cooked through and the cheese has melted.
  • Serve as a starter or light meal accompanied with a rocket salad.