Quick & Easy

Stuffed portobello mushrooms

The portobello mushroom is virtually a larger version of the swiss brown or cremini mushroom. Dense and hearty, it is a great variety to choose when making stuffed mushrooms. You can use swiss browns here but purchase the largest ones you can find.
stuffed portobello mushrooms



1.Preheat oven to moderate.
2.Boil, steam or microwave potato until tender; drain. Mash potato in large bowl with cream and butter. Cover to keep warm.
3.Meanwhile, remove and reserve stems from mushrooms. Brush caps with extra butter; place, stem-side up, on oven tray. Bake, uncovered, in moderate oven for 5 minutes; cover to keep warm.
4.Chop reserved stems finely. Heat oil in medium frying pan; cook onion, garlic, chilli and mushroom stems, stirring, until onion softens. Add cheese, parsley, chives and thyme; stir until combined.
5.Combine onion mixture with potato mixture; spoon mixture into mushroom caps.
6.Place caps on oven tray under hot grill about 5 minutes or until browned lightly.

For a lower-fat version, use light cream, low-fat dairy-free spread instead of the butter, and reduced-fat cheddar cheese.


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