Gluten-free savory galette
Step 1/3
- 4 portobello mushrooms
- 4 puff pastry
- 3 tbsp olive oil
- baking sheet
Remove the stem. Cover with olive oil. Fold in puff pastry.
Step 2/3
- 200 g Gorgonzola cheese
- 2 shallots
- 1 tbsp thyme
Cut the shallots and gorgonzola cheese and put them in the portobello. Sprinkle with thyme.
Step 3/3
Bake 25 min. 180 degrees.
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in Berlin