Portobello mushroom gratin side dish roasted to perfection in the oven with melted fontina cheese and finished with fresh herbs like oregano, parsley and thyme garnished with a drizzle of herb oil.

Crispy panko crusted eggplant stuffed in Portobello mushrooms with mozzarella cooked in a creamy garlic tomato sauce topped with fresh basil makes for a great veggie dish packed with flavour!