Caprese-Stuffed Mushrooms with Spring Salad

Preheat oven to 200°C fan-forced. Halve cherry tomatoes. Finely chop red onion and crush garlic. Pick basil leaves from their stems.

Heat 20ml (1 tablespoon) olive oil in an ovenproof frypan over medium heat. Add garlic, red onion and a pinch of salt and cook, stirring, for 7 minutes or until softened. Add tomatoes and 40ml (2 tablespoons) water and cook, stirring occasionally and squashing tomatoes with the back of a wooden spoon, for a further 10 minutes or until tomatoes have collapsed. Stir through basil leaves and parmesan. Remove sauce from pan and place in a bowl. Wipe out pan.

Heat 20ml (1 tablespoon) olive oil in frypan over medium heat. Add mushrooms, bottom-side down, and cook for 4 minutes. Turn mushrooms, season with salt and cook for a further 5 minutes or until tender but not completely soft. Remove pan from heat.

Spoon Caprese sauce over mushrooms and sprinkle with mozzarella. Transfer to oven and bake for 10 minutes or until cheese is golden and bubbling.

Meanwhile, finely chop eschalot. Trim asparagus, gather into a bunch and thinly slice into rounds. Using a vegetable peeler, peel zucchini into long, thin strips. Place eschalot, asparagus and zucchini into a bowl with white wine vinegar, remaining olive oil and a good pinch of salt and pepper and toss to combine.

Divide mushrooms between plates and serve with spring salad.