Serves 2
2 large mushrooms (flat or portobello)
2 tbsp lupin crumb
5-6 semidried tomatoes, sliced (in strips)
20g goat’s cheese
1 sprig oregano, chopped
garlic clove, minced
olive oil (or oil from semidried tomatoes)
Preheat oven to 180 degrees celsius.
Place the mushrooms upside down on a baking tray.
Add the lupin crumb and drizzle with oil.
Add semidried tomato, goat’s cheese, oregano and garlic.
Drizzle with oil.
Bake for 10 minutes.
To make as a side (great replacement for the good old potato bake), just purchase smaller mushrooms and adjust the ingredients. Don’t worry about being exact with the measurements, just go with what feels right.