Skip to main content

Meaty Stuffed Portobello Mushrooms

I chose to make this dish with a meaty filling of minced beef however if you are vegetarian there are so many other delicious fillings to choose from, such as: Spinach, Ricotta & Pine Nuts, Goats Cheese & Sun Dried Tomatoes, the list is endless!

Ingredients:
(Serves Two)

  • 4 Large Portobello Mushrooms
  • 1 Shallot, chopped
  • 50g Minced Beef
  • 1/2 tsp. Cayenne Pepper
  • 12 Cherry Tomatoes, quartered
  • 50g Feta Cheese
  • 8tsp Breadcrumbs
  • Salt & Pepper
  • Extra Virgin Olive Oil

Preheat oven to 180C

Scoop out the stump of the mushrooms, dice and set aside.

Brush the mushrooms all over with a little oil, season with salt and pepper then place on a non-stick baking tray and roast for 8-10mins until the mushrooms a slightly soft. Remove from the oven and set aside. Turn the oven heat up to 200C.

Heat a pan with a little olive oil then add the shallot for 1min. Stir in the minced beef and brown evenly for 2mins. Add the tomatoes, cayenne pepper and a pinch of salt, stir until tomatoes start to soften.

Take off the heat and stir in the feta cheese.

Spoon the mixture evenly into the mushroom casings and top with breadcrumbs.

Roast in a 200C oven for 5-6mins.

On serving drizzle with a little olive oil and balsamic vinegar and serve with a peppery Rocket & Tomato Salad.

 


Liked It? Tried It? Tweaked It? Let me know!

Patz x



Comments

Popular posts from this blog

Blackberry & Blueberry Oat Cake

I know, it's been a while! Life has a massive habit of just getting in the away and throw a kid in the cake mix and it's total chaos right? I want to share this recipe because it's comfort food without the guilt at it's best. A slice of this with a cup of tea or my favourite, turmeric latte, always puts the world to rights. Crumbly, moorish with a hint of saltiness to curb my uncontrollable sweet tooth I hope you like it too!  

Ingredients:

130g wholemeal buckwheat flour
65g self raising flour / buckwheat flour
85g oats / gluten free oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch of salt
6 tablespoons vegetable spread
35g coconut sugar
35g unrefined cane sugar
2 large eggs / egg replacer equivalent 
2 teaspoons pure vanilla extract
100ml almond milk
85g blackberries
85g blueberries 1 tbsp desiccated coconut
Method:

Preheat oven to 185C.

Line an 8 inch cake tin with greaseproof paper or margarine with a dusting of flour.

Soak the oats in water…

Fish Pie with Rösti Caper Topping

I love a GOOD fish pie... when it comes to this dish I am seriously fussy, so much so that I have ceased ordering it when eating out because it always tends to be way too rich and heavy on the tummy, usually due to the large amount of dairy in a traditional recipe. 

I have experimented quite a few times with this dish that I am now super confident that if you make it you'll love it too; deliciously creamy, satisfying and both dairy and gluten free (should you wish it to be!). 


Ingredients: (serves 4)
2 Large Baking Potatoes 2 tbsp Baby Capers 50g Vegetable/Sunflower Spread 
50g Vegetable/Sunflower Spread  50g Plain Flour / Gluten Free Flour 275ml Vegetable Stock 150ml Coconut Milk / Almond Milk  2 tbsp Fish Sauce  6 Pickled Cornichons  Handful of chopped parsley 
750g Mixed Fish (cleaned and diced) Method:
Prepare the potatoes by scrubbing them clean (do not peel), cut them in half making sure they are roughly the same size then place in a saucepan of cold water. Once they have come to the boil …

3-Tier Salted Caramel Chocolate Fudge Cake

It's was my "baby sister's" 20th birthday a few days ago, so to celebrate I opted to make my most indulgent cake recipe to date and what a mega treat it was, taken from two female chefs, Peggy Porschen and Ren Behan. A taste of pure gluttony in clear moderation can do wonders for the soul and this cake definitely gets those endorphins going!


Ingredients:
(Serves 24-28 portions)

Sponge (by Peggy Porschen)
250g plain chocolate335ml milk570g soft light brown sugar210g butter, softened 4 large eggs365g plain flour1 tsp baking powder1 tsp bicarbonate of sodapinch of salt 15g cocoa powderSalted Carmel Buttercream (by Ren Behan)
250g butter, softened500g icing sugar3 tbsp. caramel sauceGanache
150ml double cream175g plain chocolate1 tbsp. caramel sauce
Preheat oven to 160C.

Grease three round cake tins (23-25cm diameter) and line with greaseproof paper, do this also round the side of the tin, this helps to avoid the crispy edges from forming.

Sponge:Bring to the boil the milk w…