Portobello mushrooms are actually one of my favourite things. Ever. They are so flavoursome and they make the perfect base for this recipe! I actually use three different mushrooms in this recipe. Some may call it overkill, I call it heaven. Before I became vegetarian I used to think of mushrooms as quite bland. I didn’t dislike them, but they weren’t my vegetable of choice. Now we always keep a massive punnet of mushrooms in our fridge at all times and our spice cupboard ALWAYS contains some form of dried mushrooms – normally porcini.
Mushrooms not only add this intense savoury flavour to dishes, they also soak up other flavours. So if you simmer them in a stock, or saute them with garlic and herbs they just become this flavour sponge. I put them in most dishes I cook, and I regret nothing. Anyway, on with the recipe…
Now I have had some really naff stuffed mushrooms before. The kind you get in the supermarket that look like they are going to taste amazing and you cook them – and then they taste awful. Well, fear not! This recipe will imbue you with happiness and make you forget all about your bad stuffed mushroom choices of the past!
The trick is to not make the sauce too wet. I used an egg to bind my filling and a spoonful of quark and it worked really well! Another thing I would recommend is investing in some panko bread crumbs. So good and they make the nicest, crispiest topping. You can serve these mushrooms on their own or with a crisp salad. They make a nice supper on their own, but you could also have them as a starter.
Here is how I did it!
- 2 large portobello mushrooms
- A handful of baby spinach leaves
- 50g Feta (cubed)
- 2 large spring onions (chopped)
- 4 white close cup mushrooms (finely diced)
- 1 egg (lightly beaten)
- 1 tsp garlic powder
- 1 tsp porcini powder
- 1 tbsp Quark
- 1/4 ball of good quality mozzarella
- 1 tbsp panko bread crumbs
- Salt and pepper to taste
- Preheat the oven to gas mark 6. Spritz a baking dish with some low fat cooking oil spray.
- Rinse the portobello mushrooms and place them cap side down, so the stem is facing upwards.
- In a bowl, combine the spinach, feta, egg, chopped white mushrooms, porcini powder, garlic powder, quark and spring onions.
- Gently spoon this mixture on top of the mushrooms. Season with salt and pepper, place strips of mozzarella over the top of the mixture and sprinkle with breadcrumbs.
- Bake uncovered for around 25 minutes or until the cheese is golden and bubbling.
- Serve immediately with a crisp salad vegetables I used radish, yellow pepper and cucumber.
Seriously good stuffed mushrooms. You will never waiver and buy the stodge from the supermarkets again! I really hope you enjoy this one guys! If you have any questions, please feel free to comment below!