STUFFED PORTOBELLO MUSHROOMS

INGREDIENTS

• 3 portobello mushrooms, stems removed
• 20g salted butter
• 2 cloves minced garlic
• 3 tbsp Artcaffé Market homemade chilli
• 3 tbsp mascarpone
• 3 tbsp marinated artichokes, Artcaffé Market, chopped
• 6 tbsp breadcrumbs
• Grated cheddar cheese
• A pinch of nutmeg
• 1 tbsp chopped chives

DIRECTIONS

1. Preheat oven to 200°C.
2. Into a pan add the butter and garlic over a slow heat, melt together.
3. Strain out the garlic and brush the mushrooms all over with warm butter.
4. Place the mushrooms in an oven proof dish (cut side up) and bake for 10 mins
5. Remove mushrooms and spread the homemade chilli into the cap.
6. Mix the mascarpone with the artichokes and breadcrumbs and spread over the chilli.
7. Generously sprinkle over cheese, nutmeg and chopped chives.
8. Place mushrooms back into the oven and bake covered with foil for 10 mins.
9. Remove the foil and return to oven till cheese is melted and golden brown.
10. Serve hot with your favourite Artcaffé Market deli salad.