INGREDIENTS PER 4 PEOPLE
Portobello mushrooms, 17,5 oz
Primosale cheese, 3,5 oz
salt and pepper, 0,3 oz
parsley, 0,3 oz
extra virgin olive oil, 0,3 fl oz
Wash mushrooms and remove the soil carefully. Dry with a towel and tear off the stem.
Heat the grill, lightly grease the mushrooms with olive oil, add salt and pepper.
Cook for 40minutes, turning them at half cooking.
When ready cut primosale in dices and add on top of the mushrooms, let them cook for 5 minutes more to let the primosale melt.
Serve with olive oil and fresh finely chopped parsley.
Thanks to SK food club.