- 2 portobello mushrooms
- 4 tbsp of cream cheese
- Fresh thyme
- 1 tsp zest of a lemon
- 2 big slices of smoked salmon
- 2 grilled artichokes
- Olive oil, salt and pepper
Heat up the oven to 180°C. Use a spoon to remove the black inside part of the portobello’s and then clean them with a clean cloth (or kitchen paper). Season with olive oil, salt and pepper. Cook them in the oven for 15 minutes (if your mushrooms are really thick you can cook them for a few minutes longer). Once ready, take them out of the oven and let them cool down for 5 minutes.
In the meantime, mix the cream cheese with the thyme and the lemon zest. Add a little bit of olive oil and a pinch of salt. Spread the cream cheese on the inside of the two mushrooms. Add the smoked salmon in the center. Cut each artichoke into 4 edges and add them next to the salmon. Add some fresh thyme on top together with some black pepper.