Plump and perfect, paired with piquant tomato!!
4 portobello mushrooms – cleaned with stumps and gills removed
8 tablespoons pistou
4 thick slices of tomato
Clean portobello mushrooms and remove the stumps and gills. I use a teaspoon to scrape the gills out. Spoon 2 tablespoons of pistou into each mushroom, top with one thick slice of tomato. Salt and pepper to taste. Grill on the barbecue or roast in the oven. Mushrooms will fill with a delicious liquor so careful not to spill!
1/2 cup extra virgin olive oil
1/2 cup basil (packed)
2 cloves garlic
Himalayan pink sea salt to taste
Whaz everything together in a blender until puréed. Can also be made with parsley or cilantro!
Recipe designer – Vicky Gosse
Photo credit – Georgia Gosse