INGREDIENTS
6 large brown mushrooms
Salt and freshly ground black pepper
50 g (125 ml) Elite mature cheddar cheese, grated
1 round Clover Feta black pepper, crumbled
125 ml Clover Sour Cream
15 ml freshly chopped basil
Marinara sauce:
50 ml olive oil
1 onion
10 ml crushed garlic
2 celery stalks
2 carrots, grated
3 ml salt
Freshly ground black pepper
2 x 410 g tins chopped tomatoes
15 ml chopped basil
Basil leaves for garnishing
Method
Clean mushrooms and place in ovenproof dish.
Season with salt and pepper.
Mix cheeses, sour cream and basil and divide between mushrooms.
Prepare sauce: Sauté onions and garlic in oil for 4 minutes, add celery and carrots and stir over heat for 5 minutes.
Add salt, pepper and tomatoes and simmer for 45 minutes until sauce starts to thicken.
Add basil and spoon some of the sauce over mushrooms.
Pour remainder of sauce in ovenproof dish.
Bake in preheated oven of 200°C for 1 hour until done.
Garnish with basil leaves and serve
CLOVER INGREDIENTS USED IN THIS RECIPE