Portobello Mushroom, Mozzarella
& Potato Cake Stack

Preheat the oven to 180C/350F/Gas 4. First make the Tomato Relish by heating the olive oil in a frying pan over a medium heat and then add the onion. Fry for 4 minutes until soft and translucent.

Add the garlic and stir for 2 minutes. Add the tomatoes and the white wine vinegar and simmer for around 8 minutes until the sauce has thickened.

Season to taste and set aside to cool slightly.

Meantime, place the mushrooms with the stalk side facing up onto an oven tray, drizzle with Olive Oil and season with salt and pepper.

Bake in the oven for roughly 10 minutes or until the mushroom has begun to soften.

Meantime, slice the mozzarella ball into thick slices and place equal quantities into the cavity of the mushroom and replace into the oven for a further 6 minutes to allow the cheese to melt.

To assemble, place the mushroom and cheese onto a warmed plate. Place on the Mash Direct Potato Cake and top with a few spoonfuls of the Tomato Relish.

Alternatively, you can BBQ this recipe:

Place the mushroom into a piece of kitchen foil, drizzle with oil and season with salt and pepper.

Place the slices of mozzarella into the cavity. Wrap the mushrooms up in foil and place onto the BBQ grill.

Monitor the mushroom and it should be done after about 15 minutes.