OptiGrill Pizza-Stuffed Portobello Mushrooms

• 4 large Portobello mushrooms, stem removed
• 100 g baby spinach leaves
• 100 ml Marinara sauce
• 100 g shredded mozzarella
• 1 tablespoon Italian seasonning
• 10 cherry tomatoes, sliced
• 6 green olives, pitted and sliced
• 20 g grated parmesan
• Fresh basil leaves

Place the mushrooms caps in the Snack&Baking tray accessory, stemmed side up.

Fill each mushroom with baby spinach leaves, marinara sauce and shredded mozzarella. Top with cherry tomato slices and olive slices, and sprinkle with grated Parmesan.

Place the accessory in the OptiGrill. Close the lid and turn the grill on. Select Manual mode color setting, select red color setting and press OK. Cook for 10 minutes or until the cheese is melted and the stuffing is golden brown on top.

Garnish with chopped basil before serving.