2 portabello mushrooms, peeled - remove stalks and chop finely.
splash of olive or sunflower oil
1 teaspoon minced garlic
1 tablespoon dried mixed herbs
1/2 teaspoon dried chilli
110g (4 oz) button mushrooms, chopped
1 white onion, finely chopped
1 handful of dried breadcrumbs or crushed crackers
1 handful of chopped ham
1 handful of grated mature Cheddar cheese
salt and ground pepper
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Method Prep:10min › Cook:30min › Ready in:40min
Remove stalks from the portabello mushrooms and chop finely.
Splash oil to pan, allow to heat gently, add garlic, herbs and chilli to infuse oil. Add chopped stalks, button mushrooms and onion. Fry gently until mushrooms release liquid and onions are transluscent, about 7 to 8 minutes.
Add breadcrumbs or crushed crackers to soak up flavours.
Oil an oven dish and place the two cleaned portabellos with the stalk side facing up. Pack with the stuffing mixture. Cover with ham, sprinkle with cheese and seasoning.
O.K. I tweaked it to take into account my store cupboard. And I only prepared and cooked 2, as a main meal [lunch]. But, oh boy! was that scrumptious or what? I'll be doing that again, possibly as a starter.
18 Dec 2015