4 cloves of garlic
15g fresh sage
350g ripe cherry tomatoes
4 large portobello mushrooms
Preheat oven to 200C. Peel and very finely slice the garlic. Pick the sage leaves. Halve the cherry tomatoes. Place mushrooms and tomatoes, sage and garlic into a baking tray and drizzle with coconut oil and apple cider vinegar. Add a pinch of sea salt and black pepper. Leave some garlic and sage aside. Bake for 10 min.
Remove tray from the oven and crumble cheese into mushroom cups and sprinkle over the rest of the sage and garlic. Return to oven for another 15 minutes, or until cheese is melted then dish up.