What you will need:large champignons (I had about 400g)Morgenster Extra virgin olive oilblack pepper1 medium sized onion2 gloves garlic2t.s. dry thymesplash of Morgenster balsamic vinegar7-8 black olivessome grated sharp sheep cheeseparsley
How to prepare:
Preheat oven to 200C. Remove stems from mushrooms, cut them. Slice onion and garlic and fry on olive oil, add mushroom stems, thyme and black pepper. Cook about 7-10 minutes until a bit browned, add a splash of balsamic vinegar.
In the meantime place mushroom caps on oiled baking form and brush with some olive oil on top. Bake for 10-15 minutes. Take them out, pour some of the juice out, if there is too much, spread stuffing over the mushroom caps, sprinkle with a bit of cheese and chopped olives. Place under grill for about 5 minutes.
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