Geschatte leestijd: 2 minuten
I actually find oven dishes one of the most enjoyable dishes to make. This recipe is a completely original creation and a top dish to serve. A dish with the main ingredient, the Portobello mushroom. This is a large chestnut mushroom that originally comes from America but is now also available in the Netherlands. The Portobello has a nutty full flavor and can therefore be used in many dishes. Due to their size, they are ideal for stuffing. I made the stuffing with sweet potato but this can also be replaced by (red) quinoa. So you can choose between these two or choose both, as I did to try them out! Divide the quantities of the remaining ingredients into two mixing bowls. In this dish, I added minced meat to the stuffing but you can of course also leave this out! Clean the Portobello mushrooms with a soft damp cloth and preferably under running water to preserve their flavor.
Ingredients Stuffed Portobello Mushrooms
- 4 Portobello mushrooms
- 1 sweet potato or 80g Quinoa
- 100g fresh spinach
- 1 red onion
- 100g minced meat (optional)
- 125g feta cheese (can be more or less to taste)
- 2 cloves of garlic (optional but recommended)
- 4 cherry tomatoes
- fresh thyme
- pepper and sea salt
- olive oil
Preparation method Stuffed Portobello Mushrooms
- Peel the potato and bring it to a boil. (This also applies to the Quinoa. prepare it according to instructions.)
- Cut the spinach into narrow strips, finely chop the onion. Crumble the feta cheese with your hands and set aside.
- Clean the Portobello mushrooms by removing the stem (which breaks off easily but can also be done with a knife) and remove the gills with a teaspoon.
- Drizzle the Portobello mushrooms with a little olive oil and sea salt and set them aside for a moment.
- Brown the minced meat and season it with herbs to taste.
- Once the potato is ready (or quinoa), drain it and add it to a mixing bowl with the minced meat, spinach, garlic, onion, and feta cheese.
- Season with some thyme, pepper, and salt.
- Mix the filling well and then stuff the Portobello mushrooms. They can be filled generously.
- Slice the cherry tomatoes and place them on top of the filling.
- Grate some more feta cheese on top and then place them in the oven in a greased baking dish or on a rack. (preheated oven, at 200 degrees Celsius, bake for 10 minutes until cooked.)
- Sprinkle the Portobello mushrooms with some fresh thyme and serve them immediately!
Tip! Serve the Portobello mushrooms as a main course with a fresh salad together with an organic or fresh soup of your choice.
