Delicious Portobello Mushrooms

First, gently wipe the mushrooms with a damp cloth to avoid damaging them. A useful recommendation is not to wash them directly with water, as they absorb a lot of liquid and this can affect their texture and flavor.

Remove the stems from the mushrooms and set aside. Here's a tip, the mushroom stems are edible and you can use them in another recipe such as an egg scramble.

Finely chop the garlic cloves. In a frying pan, heat a drizzle of olive oil and sauté the garlic until golden brown. Be careful not to burn them, as they can acquire a bitter taste.

Stuff each mushroom with some of the goat cheese and the sautéed garlic. Be sure to press the cheese well so that it does not overflow during cooking.

In a grill or frying pan with a little olive oil, grill the stuffed mushrooms with the cheese side down for about 7 minutes or until you see the cheese begin to melt and brown.

Carefully turn the mushrooms over and cook for another 3-4 minutes.

Serve hot, garnished with a little chopped fresh parsley on top.