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Ingredients
Method
- 4 garlic cloves, sliced
- ½ bunch of sage leaves, chopped
- 350g cherry tomatoes, halved
- 4 big portobello mushrooms
- 40g crumbled mature cheddar
- Preheat the oven to 200C. Place the mushrooms in a roasting tray and drizzle with 1 tbsp of oil and vinegar. Season with salt and pepper, and toss well. Bake for 10 mins, then crumble the cheese into the mushroom cups and sprinkle with garlic and sage. Return to the oven for 15 mins, then serve with whatever sides you fancy.
25 mins
2 serving
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