i'm really starting to fall for a mushroom called potobello. you may know i've been sneaking mushrooms into my diet for a while now, and one day i decided to give these babies a go! haven't looked back since. one of my favourite ways to eat these is to stuff them - you can pretty much throw anything on them and they'll still be delicious! they're quick, easy and perfect for a meatless monday meal.
what you need:
3 portobello mushrooms
1/2 a yellow onion
1 tsp olive oil
2 cloves garlic
large handful of spinach (i added loads cause i love spinach!)
1 red pepper
small-ish chunk of feta
1/4 cup chopped sun dried tomatoes
salt and pepper
step 1:
preheat oven to 400 C. start with the filling: bring a pan to medium heat, add in your olive oil. dice the onion and saute until translucent, then add the crushed garlic. then add your chopped red pepper, sun dried tomatoes and spinach and saute until wilted.
step 2:
while the filling is cooking, prep the mushroom caps. use a fork to scrape the gills off, and cut off the stem (feel free to finely shop the stem and add to the mix!) place on a baking sheet lined with foil, and bake for ~10 minutes.
step 3:
when your filling is done, take the mushrooms out of the oven. fill them with the mix and place them back into the oven until done, ~ 10 more minutes. serve!
these are veggie stuffed portobellos, you can easily add quinoa or meat (sausage works well) to the mix as well! so versatile :)
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| om nom nom! |
what you need:
3 portobello mushrooms
1/2 a yellow onion
1 tsp olive oil
2 cloves garlic
large handful of spinach (i added loads cause i love spinach!)
1 red pepper
small-ish chunk of feta
1/4 cup chopped sun dried tomatoes
salt and pepper
step 1:
preheat oven to 400 C. start with the filling: bring a pan to medium heat, add in your olive oil. dice the onion and saute until translucent, then add the crushed garlic. then add your chopped red pepper, sun dried tomatoes and spinach and saute until wilted.
step 2:
while the filling is cooking, prep the mushroom caps. use a fork to scrape the gills off, and cut off the stem (feel free to finely shop the stem and add to the mix!) place on a baking sheet lined with foil, and bake for ~10 minutes.
step 3:
when your filling is done, take the mushrooms out of the oven. fill them with the mix and place them back into the oven until done, ~ 10 more minutes. serve!
these are veggie stuffed portobellos, you can easily add quinoa or meat (sausage works well) to the mix as well! so versatile :)
