A heart-friendly snack that swaps traditional pide dough for a portobello mushroom cap as the base, grilled quickly on the barbecue. Filled with tomato and kashar and returned to the grill to finish.
Remove the stems and brush the inner caps with olive oil, garlic and salt.
Place the mushrooms cap-side down on the grill and cook for 5 minutes.
Flip the mushrooms and fill them with tomato and kashar, then grill for another 8 minutes until the cheese melts.
Remove from the grill, sprinkle with thyme and serve hot.
Place the mushrooms cap-side down on the grill; the other way round, water collects inside and waterlogs the filling. Allergens: contains milk and dairy (kashar 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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