Raw materials:
8 portobello mushrooms
olive oil
Himalayan salt
pepper
cherry tomatoes
125 g mozzarella
teaspoon dried basil
fresh basil for garnish
Cut the stems off the mushrooms, drizzle with oil on the inside, season with salt and pepper and place on the grill, caps up, for about 5 minutes. Tear the mozzarella into pieces and mix in a bowl with the chopped tomatoes, dried basil, a little oil and salt. Turn the mushrooms on the grill and fill the caps with the tomato mixture and mozzarella, grill for another 5 minutes. Garnish with fresh basil before serving.
Suitable from phase 4 of the diet program, if you replace tomatoes with other green or white vegetables, you can eat them from phase 3.
