Portobello mushrooms with Tomberry<sup>&reg;</sup> pearl tomatoes


2 onions
2 cloves garlic
75 g Tomberry® pearl tomatoes
4 Portobello mushrooms
1 mozzarella ball
2½ tbsp. olive oil
Freshly ground pepper
2 tsp oregano
1½ tbsp. finely chopped basil



Pre-heat the oven to 200°C.

Peel and chop the onions and the garlic. Wash the Tomberry® pearl tomatoes. Clean the mushrooms with a brush, break off the stalks and chop them coarsely. Slice the mozzarella.

Heat 2 tbsp. oil and fry the onion with the garlic and the chopped stalks for 3 minutes over medium heat. Stir in the Tomberry® pearl tomatoes and fry for a further 2 minutes.

Place the Portobello mushrooms into the onion mixture in the pan - cap side down - and fry for 2 minutes. Remove the mushrooms from the pan and place them in a greased ovenproof dish cap side down.

Season the onion mixture with salt and pepper to taste and spoon over the mushrooms. Top with the mozzarella and sprinkle with oregano. Cook in the pre-heated oven for about 10 minutes or until the cheese has melted.

Before serving, garnish with basil and a few extra Tomberry® pearl tomatoes.