Recipe detail

Vegetarian dishes Stuffed Portobello mushrooms, sun-dried tomato and basil gratin

1.1. 1

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetarian dishes

Cuisine: Italian

Program steps

  • Preheating:
  • 200 °C

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50 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 200 °C
ventilator icon 100 %
ventilator icon 

put the filling inside of the mushrooms

Golden touch
probe icon 230 °C
ventilator icon 100 %

Ingredients - number of portions - 4

Name Value Unit
Portobello mushrooms, cleaned, stalks removed 4 pcs
olive oil 30 ml
salt 1 g
black pepper 1 g
sun-dried tomatoes 200 g
cloves garlic, peeled, crushed 2 pcs
small bunch fresh basil 1 pcs
finely chopped fresh flatleaf parsley 1 g
1cm thick rounds mature goats' cheese 4 pcs
bunch watercress 1 pcs
bunch wild rocket 1 pcs
olive oil 15 ml
balsamic vinegar 5 ml


Preheat the oven to 200C, combi mode 50%. Brush the undersides of the mushrooms with half of the olive oil, season with salt and freshly ground black pepper and place onto a Retigo snack GN container. Roast for 10 minutes, or until the mushrooms begin to soften. Remove from the oven and set aside. Drain the soaked sun-dried tomatoes and place into the bowl of a food processor. Add the garlic, basil, parsley and the remaining olive oil. Blend to a rough paste, adding more olive oil if necessary to loosen the mixture. Season, to taste, with salt and freshly ground black pepper. Spread a quarter of the paste inside one of the mushrooms and top with a slice of the goats' cheese. Repeat with the remaining stuffing mixture, mushrooms and goats' cheese. Place the stuffed mushrooms back onto the Retigo snack and cook for 5 minutes, using Golden Touch function or until the cheese is golden-brown and bubbling. To serve, mix the watercress and wild rocket together in a bowl and dress with the olive oil and balsamic vinegar. Divide the salad among four serving plates, then place a stuffed mushroom on each plate and serve.

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