Vegan stuffed portobello from the oven

• 4 portobello mushrooms
• 1 clove of garlic
• 2 large red onions
• 6 dates
• coarse sea salt or Orac Botanico mix, mild
• Verde Salud extra virgin olive oil
• ½ tbsp rosemary
• rice syrup or maple syrup
• balsamic vinegar

Preparation of portobello stuffed with caramelised red onion, dates and rosemary

1. Pre-heat the oven to 200°C. Grease an oven dish.
2. Peel and finely chop the onions and the clove of garlic.
3. De-stone the dates and finely chop them.
4. Heat some olive oil in a wok and sauté the onion and the garlic.
5. Add the dates and the rosemary and let fry until nice and soft.
6. Sprinkle with some of the syrup and a dash of balsamic vinegar.
7. Let the syrup caramelise.
8. Season with some coarse sea salt or Orac Botanico mix.
9. Brush the mushrooms with olive oil (top and bottom) and place them in the oven dish.
10. Stuff them with the date/onion mixture and cook in the oven for about 10 to 15 minutes until golden brown and done.