Stuffed Portobello Mushrooms
Saturday, 18 March 2018
For this plate you will need:
Some fresh (big or medium) portobello mushrooms
Fresh parsley or coriander (chopped)
Garlic (crashed or chopped)
Cream cheese or cottage cheese or any fresh cheese
Parmesan cheese (grated)
Chili peppers (or chili pasta)
Note: This is a very easy recipe: You only need to buy the fresh mushrooms and some kind of soft cheese. All the stuffing ingredients are discretionary.
I made the stuffing with what I could find in my refrigerator.
You can use even sausages or ham or minced beef for the stuffing. You can use any spices you want or vegetables like tomatoes and avocados. Just let your creative imagination free!
Preparation into 10 simple steps
step 1: Clean the mushrooms carefully with a dampened kitchen towel or with kitchen paper. Never wash mushrooms under running water. Cut off the mushroom stems.
step 2: Put the mushrooms in an oiled baking pan. Be careful so they do not overlap each other.
step 3: Turn on the oven at medium-high temperature (180-200 C).
step 4: Prepare the stuffing - Smash 3-4 garlic cloves (I use kitchen paper to smash the cloves to avoid smell hands) - Chop the parsley and the mushroom stems.
Step 5: In a bowl mix the chopped ingredients with the chili paste, the olive oil and some balsamic vinegar.
step 6: Put the mixture on top of the mushrooms.
step 7: Put the soft cheese on top of the mixture. Sprinkle the parmesan cheese on top of all.
step 8: Spray the mushrooms with balsamic and truffle oil.
Step 9: Put the baking tray into the oven and leave the mushrooms to bake for 15-30 minutes till they get a nice golden-brown color.
step 10: Serve the mushrooms hot on top of slices of bread. The bread will absorb all the juices when you cut them.