Thursday, July 15, 2010

Mini Cheese Baked Portobello Mushrooms
I love mushrooms. Portobello, swiss brown, white button, chinese black mushrooms, shiitake, enoki. You name it, I love it! Mushrooms are a good source of vitamin D. However, if you suffer from gout, best not to consume too much lah, cause mushrooms are also high in uric acid :P

My mum bought some mini portobello mushrooms from the supermarket recently, and gave me some to take home. I decided to do some mini cheese baked portobello mushrooms just for the fun of it!

Nom nom nom~~~

Ingredients:
Portobello mushrooms
1 small Capsicum
1 fresh tomato
Some thyme (or fresh parsley)
Olive oil
Cheese (you can use mozzarella & cheddar. This round, I had some cheddar + Monterey Jack cheese)
Salt & pepper to taste

Wipe the mushrooms with a damp kitchen towel. Using a small knife, remove the centre stub. Chop the tomato (only use the outer layer) and capsicum into small cubes and place them into a small bowl. Drizzle some olive oil, thyme, salt and pepper and mix well.

Heat up the oven for about 20 minutes at 190°C. Place a layer of aluminum foil onto the tray, and put the portobello mushrooms (gills facing up) onto the tray. Drizzle some olive oil onto the mushrooms and let them soak up some of the oil for a few seconds before popping them into the oven for a few minutes.

The mushrooms will soften a little, and will have some water around it. Just use a kitchen towel to soak up the access water. Use a teaspoon and scoop some of the vegetable mix into the core of the mushroom. Top the mix with cheese and bake it for about 10mins, or until cheese melts. Wa-la! Your very own cheese baked portobello mushrooms :D

As with most mushrooms, the portobello will shrink in size when you're cooking it. Which probably explains why some restaurants use the really huge variants when doing cheese baked recipes (and you pay a bomb for it, hehe!).

1 comments:

oh crap... Another thing I love and can't eat :s