Stuffed Mushrooms

Preheat the oven to 200°C on grill (top heat).

Dry the mushrooms with a cloth and carefully twist or pull out the stems.

Pulse the mushroom stems, tomato, mozzarella, basil and a little lemon juice with an immersion blender or food processor into a smooth mixture and season with salt and pepper.

Drizzle a little lemon juice inside the mushroom caps.

Fill the mushrooms with the stuffing and press it down slightly on top.

Brush the stuffed mushrooms with olive oil.

Grill in the preheated oven for 10–15 minutes, until the filling is golden brown and the mushrooms are cooked through.