STUFFED TOMATOES AND MUSHROOMS ON THE KAMADO
INGREDIENTS
4 Round tomatoes
1/4 of champignon or portobello mushrooms
200g blue cheese
200g mozzarella
Oregano
Salt
Olive oil
STEP BY STEP
A delicious side dish to accompany meats or for those who prefer to avoid them altogether.
Ideal to cook on the second level as its cooking, except at the beginning, does not require direct heat.
Hollow out the center of the tomatoes and mushrooms to make room for the other ingredients.
Place the tomatoes and mushrooms on the side where they were hollowed out while you make the fire. The idea is to give them a touch of cooking and let them sear; this is the only time they will be cooked on this side.
Fill each tomato and mushroom with the stuffing. We provided some options, but you can fill them with whatever you like, always starting with a few drops of olive oil as a base.
Cook for forty (40) minutes at 130°C +/- 20°C.
Remove and serve.