500g minced beef or lamb
3 garlic cloves - crushed
1 onion – chopped
1 red capsicum – chopped
Handful button mushrooms – chopped
1-2 Portobello mushrooms per person
1 cup grated mozarella cheese
2 cans tomatoes
Handful fresh basil
˝ cup red wine
Salt and pepper
1 cup red wine for poaching

Brown off mince in a frying pan, add ˝ the garlic, then onion, red capsicum and button mushrooms.
Sauté until soft.
Add the cans of tomatoes, basil salt, pepper and red wine.
Cook until reduced to thick.

Take portobello mushrooms and fry off in a little oil until brown.
Add rest of garlic, wine and simmer uncovered for 5-10mins.
Once cooked fill the cooked portobellos with the mince and tomato sauce – top with mozarella cheese and bake in a hot oven until cheese has melted and golden brown.

Brenda's tip: If you can not be bothered making this,  then come on down and we will make it for you!