Rainbow nation mushrooms

Rainbow nation mushrooms



  • 100
    Mozzarella cheese, grated
  • 1/2
    Yellow pepper, chopped in small quarters
  • Parsley
  • 1/2
    Red pepper, chopped in small quarters
  • 1
    onion, chopped in small quarters
  • 2
    Bottega Organic Olive Oil
  • 6
    jumbo mushrooms
  • 1/2
    Green pepper, chopped in small quarters
  • 2
    medium size tomatoes
  • 100
    Parmesan cheese, grated
  • 200
    ham, cut into small squares


Pre-heat the oven to 180 degrees Celsius. Heat 1 table spoon Bottega Organic Olive Oil in a sauce pan over medium heat. Add peppers and onions. Fry until sauteed. Remove from heat and keep mixture to one side until needed. Take an oven proof tray and spray with non-stick spray. Cut the stems off the mushrooms and place them with the bottom side facing upwards. Now put the mixture of onions and peppers on the mushrooms. Chop up the tomatoes and the ham. Then place those on the mushrooms. Mix the Parmesan and Mozzerella cheese together and sprinkle it on top of the mushrooms. Sprinkle some parsley over each mushroom. Drizzle some Bottega Organic Olive Oil over each mushroom. Place in the oven and cook for approximately 25 minutes. To brown, grill it for a few minutes. Serve hot with tarter sauce and a glass of Prosecco Brut. Serves six.  



Quince salad

2010-01-18 08:02

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