Tuesday, August 21, 2012

Stuffed portobello mushroom

In my constant search for quick, easy, tasty and healthy meals to cook I discovered large portobello mushrooms in stock at the supermarket today.

Here are my thoughts on a tasty way to stuff them.

Preheat the oven to about 200 celcius.
Remove the stems from the mushroom cups. Place in a shallow casserole dish.  Splash balsamic vinegar over the mushrooms and place in the oven.

Heat a fry pan on the stove top. Throw in a small dab of butter.

When the butter is melted add the following:
grated carrot
grated zucchini
sliced sun dried tomatoes
mixed nuts and seeds
handful sultanas
baby spinach
thinly sliced tofu nuggets (optional)

Put a lid over the top until cooked through. Stir occasionally to make sure its not sticking.

When the mushrooms are cooked, place spoonfuls of the vegie mix on top with some small cubes of feta. Put back in the oven for a few minutes until warmed through. The feta won't melt but will soften a little.

I think this recipe has a good mix of vegetables and protein.  Its warm but not heavy. There's a bit of preparation in the grating but you don't have to watch it carefully when cooking. Definately doable after beng at work all day. It looks impressive, like something you'd be served at a fancy restaurant.

I hope you give it a go.

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