A great alternative for any occasion where red meat is a little heavy, or undesirable. Portobello mushrooms are a generous mushroom – large, packed with strong flavours, and versatile too, as they can be used in a variety of ways.
In this instance, they form the cradle that holds a precious cargo of robust ingredients that will have your tastebuds drooling long before they’re finally rewarded with a forkful of autumnal bliss.
Serve them with some tender stem broccoli, lightly steamed French beans, or with a leafy green salad for a lighter meal. Garlic bread also makes a great addition – and to mop up any juices! Great as a starter, snack or side dish too.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 Portions
4 large Portobello mushrooms
20ml/1 tbsp olive oil
50g/ ½ med red onion, finely diced
4 cloves garlic, minced
80gr/ ½ med green bell pepper (capsicum), chopped
150g/2 small tomatoes, chopped
2 cups fresh spinach, roughly chopped, or 6 pellets of frozen spinach
¼ cup goat’s cheese, or other soft white cheese (feta, ricotta, etc)
1 large egg
Salt and pepper to taste
Pinch cayenne pepper, omit if preferred
80g/ ½ cup breadcrumbs
80g/ ½ cup mozzarella, grated
Preheat an oven to 200˚C/400˚F, place a rack in the upper middle.
Peel and trim the stems from the mushrooms, keeping the stems for the stuffing. On a tray, place the mushrooms gill-side down, and bake for 10-15 minutes, or until most of the water has been removed. Use some paper towel to soak up any additional moisture once removed from the oven.
Place a shallow frying pan or skillet on medium-high heat, add the oil, onion, peppers, garlic, and spinach, and cook to bring out all the liquid and evaporate it. Add the tomatoes, and seasonings, remove from the heat, and allow to cool slightly.
In a large bowl, combine the breadcrumbs, egg, and goat’s cheese. Once mixed, add the slightly cooled vegetable mix, and combine thoroughly.
When ready, replace the mushrooms onto a lined baking tray, and evenly divide the stuffing mixture between the mushrooms. Top with mozzarella, and bake for 10-15 minutes, or until the mozzarella melts and turns golden on the edges.
Remove from the oven and serve immediately.
Kit Smyth is a retired chef with a passion for French cuisine. Originally from Australia, Kit is dedicated to exploring both old and new ingredients, techniques and styles, and developing recipes for home cooks, she also teaches these recipes online and in-person. Find out more at her website: TheBiteLine