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.