You are probably thinking I have ditched blogging hahhah … it’s been an interesting few weeks trying to juggle being pregnant, being a full time working mum of a 3+year old, having moved house and having to unpack, go to work every day and try to run my online party store … to say that I was going a bit crazy would be a understatement hahhaha … It was hard putting off blogging a recipe every day just cause I couldn’t squeeze it all in a day! Glad today I had a little of time, energy and inspiration to type his real easy recipe together.
This is a dinner idea recipe that you can make during a busy week. It’s also a good entrée dish too. I have made this dish with different variations, the one I am sharing today is Indian inspired. I have added chicken in this dish, you can add beef, pork or turkey mince, or paneer or veggies instead.
You are probably thinking I have ditched blogging hahhah ... it's been an interesting few weeks trying to juggle being pregnant, being a full time working mum of a 3+year old, having moved house and having to unpack, go to work every day and try to run my online party store ... to say that I was go
- Preheat the oven to 180C.
- I made sure I picked the big portobellos when I went to the market :). With a wet kitchen towel wipe off the sand bits sticking to it. Don’t wash them as they get waterlogged and you don’t want them oozing out a ton of water while cooking… Once you have wiped it really well. I trimmed the stem down.
- Saute the onions in about a tbsp of cooking oil. Once the onions have softened add the ginger and garlic pastes. Give it a couple of minutes and add the turmeric and coriander powder.
- The raw smell of the masalas will take a couple of minutes or so to get fragant, after which add the tomatoes and give it all a good mix.
- Next add the chicken mince, season with salt and pepper. Mix well to combine and let it cook over medium low heat.
- Once the chicken is fully cooked through, add the freshly chopped coriander. Give it all a mix and remove from the heat.
- You are now ready to stuff the mushrooms. Spoon the chicken filling into the mushroom cavities and place on a baking tray lined with baking paper.
- Cover each mushroom with a generous amount of grated cheese. You can do a mix of cheeses or something like parmesan is yum too.
- Drizzle each mushroom with some olive oil and let this cook in the oven for about 25mins.
- I served each mushroom on a bed of salad greens.