Stuffed garlic mushrooms with goat's cheese
A wonderful, nutrition rich, filling vegetarian recipe which can handle being a breakfast, lunch or dinner. Also works wonderfully as a side. Easily made vegan by substituting the cheese.
Ingredients
For the grilled mushrooms
- 2 big Field or portobello Mushrooms wiped and cored
- 1 tbsp Olive oil to drizzle
- 2 cloves Garlic finely chopped
- 1 small Red or green chilli or chilli flakes if desired
- Salt and Paper to taste
- 2-3 springs Fresh woody herb - I used marjoram roughly shreded
For the stuffing
- 1 small Tomatoe Chopped
- 1/2 Brown onion Chopped
- 1 handfull Baby spinach whole
- 1/2 Red chilli/flakes As desired
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tbsp Olive Oil For frying
- 1/2 cup Goat's cheese Crumbled
- Salt and paper to taste
Instructions
The Mushrooms
- Clean and core the mushrooms. Drizzle olive oil on and then spread the garlic, chili, salt and paper over them. Do not forget the fresh herb. Put them under the broiler for about 5 minutes under high.
The stuffing
- Heat oil in a pan, (here I have used my favorite little red cast iron pan.) Brown the onion and chili, then add the tomato and mushroom stalks. Once everything is almost cooked, add the turmeric, coriander powder, salt and paper. Once well incorporated, add the baby spinach and stir around till just wilted. Turn the heat off.
Stuff!
- Stuff the mushrooms with the filling and top with the crumbed goat's cheese. You can put it under the broiler for another 2 minutes to crisp up the cheese or devour as is with some bread and green salad.
