Portobello filled with gorgonzola
Vegetarian French dish with portobello mushrooms, puff pastry, gorgonzola, shallots, thyme and arugula.
Line the baking sheet with baking paper.
Cut the stalks from the portobello and cover the mushrooms thinly with basil oil.
Place the slices of puff pastry on the baking sheet and place a portobello on each slice of dough. Fold the dough up around the mushrooms.
Cut the Gorgonzola into equal flats (1 piece per person) and place it in the cavities of the portobello's.
Cut the shallots into wafer-thin rings and distribute them over the gorgonzola.
Sprinkle the thyme leaves and pepper over it and drop some basil oil over it.
Keep the baking sheet covered in the refrigerator until use.
Preheat the oven to 200 ° C.
Put the baking sheet in the middle of the oven and fry the portobello tarts in brown for 20-25 minutes.
Divide the portobello notes over the plates and put a handful of rocket around it.
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