Turns out life isn't to short to stuff one - as long as its a whopper Portobello Beauty!
Here is my recipe for the stuffing bit.
Luli Tip | make more than you need - this delicious mix works perfectly in wraps, sarnies, picnic ham'n eggs & stirred into couscous for a super quick lunch!
Recipe Goes Like This
1 pack of mushrooms - finely chopped - I used bog standard creamy coloured ones - any will do!
2 fat cloves of garlic
Handful of cherry tomatoes
1 red onion (quartered & roasted)
1 red pepper (quartered & roasted)
Thyme - plays really well with mushrooms
Salt & pepper to season
Easy As This ...
I chopped mushrooms in Optimus Prime - my high speed blender -using the pulse & making a fine chop & some mushed mush. Tip this into a large pan with heated olive oil with at least a teaspoon of Thyme & a pinch or more of chilli flakes & chopped garlic.
Now cook gently with the lid on. You can use butter instead or additionally - it will taste amazing. Chaque à son gôut. Thass fresh!
Meanwhile add the tomatoes, roasted onion & pepper to the blender & whiz til blended - it doesn't have to be smooth.
When the mushrooms are cooked - add the tomatoey mixture & stir together. Season to taste.
You can add chopped black olives & even a little chorizo here if you like.
This is the Duxelle.
For stuffed Portobello Mushrooms
Remove the stalk & scrape the gills from the big mushroom - chop finely & add to the mushroom mix.
If you like spread a little red pesto in the bowl of the mushroom before stuffing with Duxelle - it will taste delicious & you will feel very Cheffy.
Pop in the oven to gently cook the mushrooms @220 for 15 mins. It depends on how cooked you like them. I prefer mine to be a little under.
Serve topped with slices of pan fried haloumi sprinkled with a bit of lemon juice.
Or a poached egg would be heavenly oozing over the top of these. If I could poach a perfect egg, my life would be instantly transformed. Proper cooks can poach proper.
You could also grate good old cheddar & stick it back in the oven to melt it for a few moments for blissful supperage.
Serve with some dark leafy greens drizzled with hemp oil & studed with chopped, raw asparagus...
If you are a veggie & you want to up the protein - then add a handful of 'minced' cashews to the mushroom mix before you cook it.