Stay safe, Eat delicious with our chefs recipes! °°°Tuna Meatballs°°°
- May 18, 2020
- 1 min read
DINNER AT OUR CHEF’S HOUSE!
Turn on that fire and get cooking!
Today we have an amazing:
Stuffed Portobello Mushrooms
Deliciously made by our chef:
Lucia Fiorante
@lucia.fiorante
From
Rossopomodoro Camden
PORTOBELLO RIPIENI
Stuffed Portobello Mushrooms
INGREDIENTS:
Basil cream (Vegetarian)
- Basil 50gr.
- Parmesan 30gr.
- Milk 15ml.
- Olive oil 25gr.
- Salt
- Pepper
- Garlic
INGREDIENTS
Portobello ripieni (Vegetarian)
- Portobello mushrooms 4pcs
- Cheddar 80gr.
- Parmesan 30gr.
- Bread crumbs 40gr.
- Milk 40ml.
- Olive oil 30gr.
- Salt
- Peppers
- Garlic
- Parsley
Enjoy it!
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These stuffed Portobello mushrooms look absolutely mouthwatering! I can't wait to try them out. Thanks for sharing, Lucia Fiorante. Word to markdown, I'll definitely be following you on Instagram for more delicious recipes.
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These tuna meatballs look like a fantastic twist on a classic, and it’s always great to see authentic Italian tips shared for home cooking here in the UK. I actually first read about this specific method in a britsino lifestyle piece earlier today, and it’s amazing how much of a difference the lemon zest makes to the overall flavour. The combination of tuna and capers usually adds such a nice depth to the sauce. Has anyone tried making a larger batch of these to freeze for later, or are they definitely best served fresh?