Huge portobellos are only occasionally available in the supermarket. I can’t resist buying them. The target is to experiment with another filling. A lucious burrata of 150 grams is desperate to be used. Mix the burrata with 4 garlic cloves, the stems of the mushrooms, fresh basil, pepper and salt in a blender. Taste, add pepper and salt.
Put 4 portobellos in an oiled dish. Put 1 basil leaf in each of them. Divide the foamy mixture in the mushrooms. Finish with pine nuts.
Bake in the oven at 200° for 20 minutes. Serve with some green salad.