Sundried Tomato and Basil Stuffed Portobellos

We've crafted the recipe specifically for our Neovide sous vide cooker. Gently heat up the mushrooms at 85°C/185℉ in the chamber, then sear them mildly on both sides. Say goodbye to moisture loss, sous vide bags, and extra pans. Every bite is packed with incredible aroma.

Mode: Manual 

Cooking temp: 85°C / 185°F

Cooking time: 60 mins

Difficulty: Moderate

INGREDIENTS FOR 2 PORTIONS

For the portobellos:

250 g portobello mushrooms

Salt to taste

Extra virgin olive oil

For the filling:

100 g Semi-dried tomatoes in oil

1 tbsp grated parmesan

2 branches of basil

2 tbsp breadcrumbs

1 clove garlic, minced

Black pepper to taste

DIRECTIONS

1.    First, pinch and remove the stems of the portobellos. After that, rinse the mushrooms under cool water and pat dry.

2.    Place all the ingredients, except the breadcrumbs, in a food processor or a hand mixer jar.

3.    Blend until getting a lumpy paste, not too smooth. Add little by little the breadcrumbs. It is important for the filling to be thick, not too loose.

4.    Fill all the portobellos using a spoon and place them into the Neovide cooker. Set the temperature to 85ºC and cook for about 60 minutes.

5.    Once the mushrooms are cooked, remove them from the cooker and program the mild sear option to 210ºC.

6.    Sear them on both sides until golden brown.

Finally, place the stuffed portobellos on a plate and grate a nice amount of parmesan cheese on top.