I am quite certain that anything quick-cooking mixed in with soft cheese (cottage cheese, cream cheese, mascarpone) would make a delicious filling for a portobello mushroom so go crazy, experiement! But this one done tonight was a real treat.
Servings: 1
Ingredients:
- 1 portobello mushroom
- 2 green onions, finely diced
- 1/2 cup roasted beets, finely chopped
- 1 kale leaf, stemmed and finely chopped
- 2 tbsp cream cheese
Method:
- preheat oven to 350
- scoop out the 'gills' inside the mushroom cap and the stalk, keep 1/2 of this
- dice up the kept mushroom bits
- mix with all other ingredients, the cream cheese should soften up as you stir and it will mix into a thick paste
- pile it all into the cap, place into baking dish / small casserole, ensure high sides as there may be lots of juice
Possible Alternatives / Things to Try:
- Zucchini/courgette, spinach, arugula
- Left-over tomato pasta sauce
- Cottage cheese, mascarpone
- Sprinkle with light parmesan
No comments:
Post a Comment