4 large Portobello mushrooms per person
2 garlic cloves
1 canned tomato sauce
½ litre vegetable stock
Start by cleaning mushrooms and taking out the stems. Make sure all the mushrooms are big enough to be filled with sauce.
Put the mushrooms on a baking tray with baking paper and place in an oven preheated to 180ºC for 2 minutes.
For the tomato sauce, chop the tomatoes, onion, and garlic into small pieces and add them to our pre-heated sauce pan with a dash of extra virgin olive oil. Fry until the onion starts to caramelize and then add the chopped aubergine and zucchini.
Let this cook for 15 minutes and then add some canned tomato sauce and ½ litre of vegetable stock. Let simmer for 45 minutes to 1 hour until you get a consistent and thick sauce.
Fill the mushrooms with the sauce, top with grated parmesan cheese and put back into the oven for another 5 minutes.