Tuesday, 17 September 2013

Veggie Stuffed Portabello Mushrooms

These make a great main or a filling side dish. You can take your favourite vegetables to create a wonderful stuffed mushroom with loads of flavour. If you want to make it more cheesy mix some grated cheese right in the stuffing or for a lower calorie alternative just add a bit to the top with some breadcrumbs and a good drizzle of extra virgin olive oil .

You will need:
  • 2 large portobello/portabella mushrooms -scales and stalks removed
  • 3 tbsp olive oil (more for drizzling)
  • 1/2 cup chopped onion
  • 1 cup chopped cooked cauliflower or brocoflower 
  • 1 cup chopped button mushrooms (approx. 8)
  • 2 cloves garlic - chopped fine
  • 1 small tomato - chopped fine
  • 1 tbsp fresh chopped herbs - basil, parsley and thyme
  • 2 tbsp grated cheddar cheese
  • 2 tbsp panko breadcrumbs
  • salt and pepper

Step 1: gather all your ingredients. Chop cooked cauliflower or broccoflower. I have cooked mine with some water, olive oil salt and pepper until tender or you can use any cooked leftover veggies you might have from a previous meal. Chop onion,mushrooms, garlic , tomato and herbs. 

Step 2: remove the scales under the portabello mushrooms with a spoon and remove the stalk.


Step 3: cook the broccoflower, onions and  mushrooms in some olive oil for 10 minutes on medium heat until the water has evaporated and they start to brown slightly.


Step 4: add garlic, tomatoes and herbs and cook another 5 minutes more. Remove to a small plate. If you want to add some extra grated cheese you can add it to the mixture in the bowl or simply top off the mushroom once filled.


Step 5: add the mushrooms to the same pan and cook on each side  for a few minutes to start to cook them but once you fill them they will finish in the oven.



Step 6: fill mushrooms with filling, top with grated cheese, panko breadcrumbs, salt and pepper and a drizzle of oil.



Step 7: Bake for  15-20 minutes at 400 degrees F. The tops should be browned and the cheese melted.


You can finish with a final drizzle of olive oil or a bit of aged balsamic vinegar. Serve hot.

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