We'll need:
- 200g portobello (4 large mushrooms)
- 100g green asparagus
- 100ml olive oil
- 20g garlic
- 4 eggs
- Salt flower
- 300g courgette
- 120g carrot
- 200g raw tomatoes
How to make:
1. We start by heating a drizzle of olive oil in the frying pan and add the previously sliced asparagus
2. We add a little garlic and fleur de sel while sautéing over the heat
3. From the Portobello Mushroom we remove the stem
4. Place the sliced tomato inside and a portion of the sautéed asparagus
5. We open an egg on each of the mushrooms to be stuffed
6. Place in the oven previously heated to 180º for 4 to 5 minutes
7. Meanwhile, finely slice the carrot and courgette
8. In a very hot frying pan with a drizzle of olive oil, sauté the carrot and courgette
9. Season with fleur de sel and garlic
10. We remove the carrot and courgette and place them in the center of the plate, where we later place the mushroom
11. And it's ready to serve!
