Pizza and Turkish flatbreads
A quick barbecue snack that uses Portobello mushroom caps as the base instead of traditional dough. Fill with tomato and kashar cheese, then return to the grill to finish. It is heart-friendly.
Remove the mushroom stems. Brush the inside of the caps with olive oil, garlic, and salt.
Place the mushrooms on the grill with the caps facing down and cook for 5 minutes.
Turn the mushrooms over and fill them with tomato and kashar cheese. Grill for 8 minutes more, until the cheese melts.
Remove from the grill, sprinkle with thyme, and serve hot.
Place the mushrooms on the grill with the caps facing down; otherwise, liquid that collects inside can water down the filling. Allergen: Contains dairy (cheese).
Tarifte yazan 8 dakika yerine ızgarada 10 dakika bıraktım çünkü kaşar benim ateşimde tam erimemişti, bu ekstra sürede mantarın kenarları hafifçe kömürleşti ama tadı yine de güzeldi, ailem beğendi.
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