Hongos rellenos a la Provencale (stuffed mushrooms provencale style)


Serves 2 to 6

Ingredients

  • 6 tbsp of Betsita’s Green Chimichurri
  • Betsita’s Ghost Joloco to your taste (if you like it spicy :) 
  • 300 to 400 grams of prawns
  • 6 large portobello mushrooms
  • 170 grams of cherry tomatoes
  • 100 grams of kalamata or green olives 
  • 50 grams of spring onions
  • 1 tbsp of balsamic or red wine vinegar 
  • 2 tbsp of avocado or olive oil
  • 4 to 6 sprigs of fresh oregano 
  • 50 grams of gruyere cheese, or whatever you prefer
  • Salt and pepper to your taste 
  • 1 avocado

Method

  • Preheat oven to 200 degrees C on fan bake.
  • In a baking dish, brush the top of each mushroom with oil. Place mushrooms gills up and spread 1 tbsp of Betsita's Green Chimichurri on each mushroom.
  • Sprinkle grated cheese on each mushroom.
  • Bake for 5 minutes and set aside.
  • Cut all the veggies to your liking.
  • Heat 2 tbsp of avocado oil on a pan.
  • Saute the spring onion, tomatoes, olives and defrosted prawns. 
  • Add 1 tbsp of balsamic vinegar, cook until prawns start turning a bit orange colour, then spoon this mix over the mushrooms.
  • Add salt and pepper to taste.
  • Bake in oven for another 5 minutes.
  • Garnish with spring onions, fresh oregano and drizzle more Betsita’s Green Chimi (for no spice) or Ghost Joloco to have a magical  spicy experience wooo enjoy!