It’s been a while since I posted photos of anything I have cooked, and I know you are all really missing them 😉
We’re eating out a lot while we’re in the US, partly because there is so much good Mexican food and good seafood. Both of which are awesome. Especially together. Mexican seafood is a winner.
But for the sake of our waistbands we try and eat in during the week and restrict the oil and butter-heavy American dishes to the weekends. I’d found some enormous portobello mushrooms in the supermarket and bought them to make stuffed mushrooms. Normally I go with some version of Pioneer Woman’s recipe, using minced pork as the base and adding other bits and pieces (sun dried tomatos anyone?) to it to make it interesting.
But I didn’t want to do that this time. I wanted a veggie recipe. So I went recipe hunting online and found one recipe (which I’ve lost now) which stuffed the mushrooms with the artichoke and spinach dip that is on every appetisers menu in this country. I liked the idea of artichokes but not the dip idea. So I made up my own veggie filling and ended up with two very stuffed and very yummy artichoke and brocolli portobello mushrooms…
This is what I did (I was making it up as I go along so take no responsibility for the outcome if you decide to copy me!)
Pull the stem off the mushrooms and chop fine. Put the mushrooms bottoms down on a baking sheet and put them in the oven while you’re preparing the rest. I do this because I find they take longer to cook than I ever expect, and this gives them a head start without over-cooking the filling later. My oven was at 375 f which was a complete guess coz I do not understand farenheit temperatures so do whatever you think is best 🙂
I fried the broccoli and half an onion (white but red onion could be good too) and the chopped mushroom stems in a small spray of olive oil (oil sprays are my new-found love) and once they were browning I added a good glug of white wine and left it until it had mostly evaporated off. Then we finished off the rest of the bottle 🙂
Roughly chop the broccoli and about two thirds a can of artichoke quarters and put them in a bowl with a big tablespoon cream cheese (we use low fat philli), a generous grating of parmesan (buy the good stuff and grate it yourself), the cooked onion and mushroom, and salt and pepper to taste (Rasmus is a pepper-fiend so I always add more than I would if it was just me). Mix it all together (the cream cheese should soften nicely from the heat of the broccoli) until it’s a gooey yummy mess.
Take the mushrooms out of the oven, flip them bottom-side up and drain off any mushroom juice that has collected. Pile the filling on to the mushrooms, grate a little extra parmesan over the top and put it all back in the oven. Lick the bowl.
I left them in for about 25 minutes I think but they could take anywhere from 15-30 so keep an eye on them until they look done.
Take out and eat straight away! We had them on their own coz they were plenty big enough but if you have smaller portobellos, they could make a really great side dish with chicken or steak…
I love stuffed mushrooms because they are so easy to play around with the ingredients to get great delicious combinations. Let me know if you make them!
