This recipe suggestion can make an easy starter for dinner parties or perhaps a simple meal for one. Some may like to serve it with crusty bread, or perhaps a low carb bread to mop up the juices!
Ingredients
Serves One
2 Portobello mushrooms, stalks removed and chopped
50g/1¾oz unsalted butter
2 sprigs fresh thyme
1 tbsp olive oil
½ onion, finely sliced
2 garlic cloves, finely chopped
½ red pepper chopped
50g/1¾oz mild vegetarian blue cheese (you could substitute blue cheese for grated cheddar or any other cheese if preferred)
50g/1¾oz white breadcrumbs
50g/1¾oz fresh chives
salt and freshly ground black pepper
Method
2 Portobello mushrooms, stalks removed and chopped
50g/1¾oz unsalted butter
2 sprigs fresh thyme
1 tbsp olive oil
½ onion, finely sliced
2 garlic cloves, finely chopped
½ red pepper chopped
50g/1¾oz mild vegetarian blue cheese (you could substitute blue cheese for grated cheddar or any other cheese if preferred)
50g/1¾oz white breadcrumbs
50g/1¾oz fresh chives
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/180C Fan/Gas 6.
2. Put the Portobello mushrooms on a baking tray. Divide the unsalted butter between each mushroom. Season with salt and pepper and put a sprig of fresh thyme in both the mushrooms. Bake for 10 minutes.
3. Heat the olive oil in a frying pan, add the onion and garlic and fry until soft. Add the chopped mushroom stalks and pepper and cook until softened.
4. Spoon the mixture into the baked mushrooms. Put the (blue) cheese on top and sprinkle breadcrumbs all over. Roast the mushrooms for a further 6 minutes, or until the top is golden and bubbling.
5. Put the mushrooms on a serving plate, sprinkle over the chopped chives and serve.
3. Heat the olive oil in a frying pan, add the onion and garlic and fry until soft. Add the chopped mushroom stalks and pepper and cook until softened.
4. Spoon the mixture into the baked mushrooms. Put the (blue) cheese on top and sprinkle breadcrumbs all over. Roast the mushrooms for a further 6 minutes, or until the top is golden and bubbling.
5. Put the mushrooms on a serving plate, sprinkle over the chopped chives and serve.
From original idea here
You will find a variety of recipe ideas within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
24 comments:
Yum.
sounds compelling through your sharing my friend :)
i rarely cook mushrooms though
blessings!
Looks good.
This sounds VERY good! Have a great day, stay safe, Valerie
That looks delicious, my kind of food.
Looks delicious, thanks for sharing!
Take care, have a great day!
...looks wonderful.
Yum, these are right up my alley :)
Love the addition of blue cheese!
This looks delicious I do like a bit of blue cheese (only if cooked) Take care and have a very happy week, Sue x
That does sound good.
Right down my alley! yummmm...
They look delious!xxx
i wish when you post these i could just reach in and take a bite! these really look good.
This looks really great, I would like to try it!
Jan - two of my favorites - mushroom and blue cheese - in one recipe! Gonna have to try it!
This looks delicious, Jan! Would make a wonderful starter for a fancy meal.
Amalia
xo
Sounds and looks delicious.
They might just be what I need to kick-start my appetite! :)
Stuffed portobellos is one of my go to dishes. Love them. Have a great day.
Those sound fabulous, Jan!
I buy these large portobello mushrooms all the time and prepare them in many different ways. They are so versatile. I like blue cheese so I will try this preparation, Jann.
Yum. You make my list grow!
Will have to try this recipe, looks delicious Jan.
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