This vegetarian beauty is bursting with balsamic-infused portobello slices.
- Preheat oven to 180C. Line a 20 x 30cm slice pan with baking paper, allowing long sides to overhang.
- Heat half the oil in a frying pan over medium-high heat. Cook mushroom, thyme and garlic, stirring occasionally, for 3-4 minutes or until the mushroom is browned. Add the vinegar. Cook for 1 minute or until liquid evaporates.
- Whisk eggs, milk and spring onion in a bowl until combined. Season.
- Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this prevents it from drying out). Brush 1 filo sheet with oil. Place another filo sheet on top, overlapping, to form a 30cm-wide rectangle. Brush with oil. Repeat with the remaining filo sheets and oil to make a filo stack. Line the prepared pan with the filo stack.
- Place half the mushroom mixture in the pan. Add egg mixture. Top with capsicum, goat’s cheese and remaining mushroom mixture. Season with pepper. Scrunch in the filo edges.
- Bake for 15 minutes or until filo is golden and crisp. Cover with foil. Bake for a further 10 minutes or until just set. Cool in pan for 10 minutes.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set