Stuffed Portabello Mushrooms
Over a year ago
1,840 views
Ingredients
- 1 small onion. finely chopped
- 1 large carrots. peeled and diced
- 1 stick celery. diced
- 1 Red pepper finely diced
- 1 thumb size piece of fresh ginger. finely chopped
- 1 finely diced courgette
- 3 cloves garlic- peeled and finely chopped
- 1 handful of fresh herbs of choice. chopped
- 75g grated cheese
- olive oil to fry
- 4 Large portabello mushrooms
Accompaniment
Sponsored
Nederburg Cabernet Sauvignon Rose
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.
Method
-
1
Serves 4 as starter or 2 for main course.
Preheat oven to 180 c
1. Start by preparing your mushrooms by gently pulling out the stalk and gently scraping away some of the inside. Chop all the remainng vegatables, and what has just been removed from the mushroom, into roughly the same sized small pieces.
2. Gently fry the onion, carrots, celery, pepper, courgette and off cuts of mushrooms until they start to soften, then add the ginger and season to taste. Continue to cook gently until all vegatables are completely softened.
3. Turn off the heat and transfer mixture to bowl, add the garlic and allow to cool.
4. When this has cooled add the cheese (of your choice) and mix well.
5. Stuff the mushrooms with the mixture and add a little bit more grated cheese to the top if you like.
6. Cook in oven for 20 mins at around 180 c, then finish under the grill to make cheese bubble.
Chef's Tips
I have put the quantaties of the vegatables as a base to work around. All quantaties can be adjusted to taste, it's a good way of finishing off odd bits of veg that may be left in the fridge!
really easy to do and so tasty I did it with chicken breasts and new potatoes with green beans delicious.