- 2 Tbsp Nando's PERi-PERi sauce, flavour of your choice
- 4 Large portobello caps
- 6 oz fresh mozzarella, "cherry size"
- 1/2 cup (4 oz) cherry tomatoes, washed and halved
- 4 sprigs fresh thyme
- 1 Tbsp vegetable oil
- Freshly ground pepper, to taste
1 Clean the mushrooms of any visible dirt with a damp towel. Drizzle oil over both sides and place on a sheet of aluminum foil, gills up.
2 Brush the inside of the mushrooms with PERi PERi .
3 Arrange the tomatoes and mozzarella evenly over the mushrooms. Remove the Thyme leaves from the stems and sprinkle over the top, with some freshly ground pepper.
4 Place foil with the mushroom on it directly on the grill, not over a direct flame. Close the lid and roast for 10 mins until cheese has melted.
5 If cooking in an oven, place the foil on an oven tray, and broil for 10 mins until cheese is golden brown.