Around the Mediterranean and near the Middle East, the art of stuffing vegetables with rice, meat, fish or (other) vegetables is commonplace. Stuffed tomatoes, zucchini, onions, potatoes and even large meaty mushrooms are popular and tasty. Stuffed vegetables can make nice summer mains, entrees and side dishes.
Stuffed Portobello mushrooms go well with meat, fish or salad.
Ingredients: (4 to 6 portions)
- 4 to 6 large Portobello mushrooms
- Punnet of champignon mushrooms
- 1 onion, peeled and diced fine
- 1 clove of garlic, crushed and chopped
- 1 chilli pepper, seeds removed, scraped lightly and diced fine
- 1 stick of celery, diced fine
- 50 g pine nuts
- 4 sprigs of parsley, diced
- Zest of one lemon
- Dash of white wine
- Dash of balsamic vinegar
- Salt & pepper
- Canola oil
- Large pinch of bread crumbs
- 1 large egg
Method:
Remove large stalks from the Portobello mushrooms and dice the stalks very fine, along with the champignon mushrooms, then set aside. Add a dash of canola oil to a large frying pan. When hot, add onions and fry for a couple of minutes until translucent. Reduce the heat to medium, add the garlic and chill pepper and fry for a minute. Add diced celery, zest and finely diced mushrooms and pine nuts. Cook for five minutes or until they lose all their liquids, add the white wine, cook off, then add a dash of balsamic vinegar, the parsley and a good pinch of both salt and pepper. Toss for another five minutes and set aside to cool.
Once cooled, add a large pinch of bread crumbs to the mixture and whisk one egg lightly before adding. Taste for salt and pepper.
If you want to be clinical, peel the skin off the Portobello mushrooms. I generally leave them. Spoon an equal portion into each mushroom and push into the cavity of the mushroom.
Place on baking paper on a tray and pop into a preheated 180°C oven for about 10 minutes or until ready. Eat hot or cold.
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