Stuffed Mushrooms

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. 

  • Servings: 2-serving
  • Difficulty: medium
  • Print

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

Summary

  • Course: entrée
  • Cooking Time: 30 mins

Ingredients

4 large mushrooms such as portobello
1 medium onion
1/2 cup diced tomatoes (can or fresh)
1/4 tsp ginger paste
1/4 tsp garlic paste
1 cup chicken mince
1/4 tsp turmeric powder
1/4 tsp coriander powder
1.5 cups shredded cheese (cheddar / parmesan)
to taste Salt and Pepper
1 tbsp cooking oil
drizzle Olive oil to
handful freshly chopped coriander leaves
Salad greens

Steps

  1. Preheat the oven to 180C.
  2. 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.
  3. 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.
  4. 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.
  5. Next add the chicken mince, season with salt and pepper. Mix well to combine and let it cook over medium low heat.
  6. Once the chicken is fully cooked through, add the freshly chopped coriander. Give it all a  mix and remove from the heat.
  7. 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.
  8. Cover each mushroom with a generous amount of grated cheese. You can do a mix of cheeses or something like parmesan is yum too.
  9. Drizzle each mushroom with some olive oil and let this cook in the oven for about 25mins.
  10. I served each mushroom on a bed of salad greens.
  11. Enjoy!

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