Mussel meat stuffed portobello mushrooms recipe by Keenan Blake
Image credits to Keenan Blake
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1 punnet Portobello mushrooms
400g Mussel meat
1 tablespoon crushed Garlic
I cup grated mozzarella cheese
1/2 tableapoon black pepper
Salt to taste
Sprigs of thyme
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Line a baking tray with foil and set aside. Finely chop the mussel meat and add it to the bowl, along with the garlic, black pepper and salt. Mix everything together. Top tablespoonfuls of mixture on top of each portobello mushroom. Sprinkle a good amount of mozzarella cheese on top of each one too. Finally add chopped sprigs of thyme to garnish. Bake for 15 mins on 180°C.
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