Creamy Cheese Stuffed Portobello

When I wake up on a Sunday morning and see the sun rays peeping through my window blinds, it makes my Sunday complete! I am an absolute lazy bum on this day of the week; wake up late, take long hours to finish my first cup of ginger tea, watch TV ( a nice romantic/drama movie would be my choice and Arvind would like to pick some Sci-fi/action... finally watching something that we both like ! ) a plain simple lunch in the couch. Back at home we had this ritual that Dad would cook our Sunday lunch and he used to do a good job most of time .. although he used to cook only chicken. May be I should start the same ritual .. Arvind will cook Sunday lunch .. have to hold on to that good great thought ! 😉

This Sunday I wanted to try something new, Portobello Mushroom. I never tried this mushroom back in India and the first time I had it, was in a burger in Carl's Jr and it was so creamy and soft... yum yum yum. I really enjoyed the texture of it. So, I looked through a lot of dishes over the net and came up with this recipe. You can stuff Portobello with khus khus, minced meat, cream sauce, but I chose Potatoes, plain and simple mash potatoes. An important point to remember about mushroom is to always refrigerate them in paper bags or paper towels, never in plastic bags as they retains too much moisture

It was a simple light lunch for the two lazy bums at home , Hubby and I. You have to increase the quantity of the ingredients if you are using more than 2 mushrooms. Thanks Nancy for the event , January YBR. I am also sharing this dish with Mostly Made By You at Mostly Food and Crafts

It was soft and creamy and juicy and yet very light. Perfect lunch for a sunny Sunday 🙂

Creamy Cheese stuffed Portobello

Kankana Saxena

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Ingredients

 

• 2 portobello mushrooms
• 2 medium size potatoes
• 1 medium size finely chopped onion
• 1 tablespoon chilly powder
• 1 tablespoon ground pepper
• 1 cup bread crumbs
• 2 pearl tomatoes (each cut into 4 pieces)
• 1 cup fine chopped spinach
• 1 cup grated cheese (I used Pepper Jack Cheese)
• salt and oil

Instructions

 

• Boil the potatoes with some salt and mash them with the chopped onion.
• Add pepper and chilly powder and taste for salt.
• Rinse the Mushrooms under running water.
• Gently remove the stem from the Mushrooms.
• Pour the potato filling into the mushroom tops and cover it completely.
• Add some grated cheese on top as the next layer.
• The chopped spinach would be your third layer, pour equally on both the mushrooms
• Place 4 piece tomatoes in each and sprinkle with some generous amount of bread crumbs.
• Pre heat your oven to 400 F, in the mean time place the mushrooms in a baking sheet, drizzle some oil on top . Brush little oil on the bottom of the mushroom too.
• Bake it for 18 to 20 minutes or untill it's golden brown.

Nutrition

Serving: 1Servings