Portobello filled with goat’s cheese and green asparagus

There are endless variations for filling a portobello, but this recipe is certain to surprise your guests. So, serve this portobello with green asparagus and creamy hot goat’s cheese as an aperitif, starter or side dish.

Preparation

• Preheat the oven to 170℃ and cook the portobellos for 15 minutes.
• Heat a little olive oil in a pan.
• Fry the onion in around 3 minutes on a moderate heat.
• Add the asparagus and heat for 5 minutes.
• Add the sun-dried tomatoes.
• Season the vegetables to taste with salt and pepper.
• Fill the portobellos with the vegetable mixture.

Method

• Preheat the oven to 170℃ and cook the portobellos for 15 minutes.
• Heat a little olive oil in a pan.
• Fry the onion in around 3 minutes on a moderate heat.
• Add the asparagus and heat for 5 minutes.
• Add the sun-dried tomatoes.
• Season the vegetables to taste with salt and pepper.
• Fill the portobellos with the vegetable mixture.

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