Sooooo…your basic cook is back again ! I’ve got a new recipe! This time something savoury. I was needing to cook something up quickly before the man of the house went to play touch football, but I really wasn’t feeling the whole “defrost the meat, cut it up, cook it”…blah blah blah. I kind of felt like something tasty, hot, warming but easy. This is what I came up with….
Large Portobello Mushrooms (i used 5)
1 tomato diced small
1 half red capsicum diced small
1 large onion diced small
2 tspns garlic crushed
Large handful fresh spinach chopped small
2/3 cup Panko Crumbs
Danish fetta (as much as you like)
Cheddar Cheese (to top mushrooms)
Oil to cook with (i used a garlic infused olive oil as I was cooking on low heat in the pan)
Pop your mushies stem down in your oven on 180° degrees . Leave for 10-15mins. Checking them. You are looking for them to start leaking water. Once they are, remove them and stand on paper towel to drain. Remove the stems gently, youll be keeping these for later.
Roughly dice your capsicum, onion, tomato, spinach aswell as the stems of the mushies. Add oil to pan, add garlic and all the above listed veggies. Once veggies are sautéed and soft, add panko crumbs and season to taste with salt and pepper and any Italian herbs you desire. Turn off pan or take off heat. Lastly add the danish fetta. Mix altogether so fetta is evenly spread through mixture.
Turn mushrooms so the stem side is upright. Spoon mixture into the middle of the mushrooms. The mushrooms should hold the mixture like a cup.
Once mushrooms are stuffed add cheddar cheese to the top and place under a grill. Grill until cheese is brown and melted.
Serve with your favourite side of veggie greens.
These were honestly sooooo easy to make and were absolutely delicious. Even hubby, who isn’t a mushroom fan gave them the thumbs up.
Again, another recipe that’s simple, nutritious and back to basics!
Explore my blog for more recipes and smoothie blends!
Yours in health and wellness,