Plump portobellos make perfect prelude to festive meal
THE large, hearty portobello mushroom known for its robust texture and deep umami flavour is an excellent plant-based alternative to meat.
Button mushrooms, cremini and portobellos are all varieties of Agaricus bisporus – the world’s most cultivated mushroom.
They are simply harvested at different stages of maturity – portobellos the fully grown “adults,” creminis the middle- stage “teenagers”, and button mushrooms as “babies” of the bunch.
Mushrooms act like natural sponges, readily absorbing marinades and seasonings which make them wonderfully versatile in the kitchen.
Roast in oven until breadcrumbs are golden and the mushrooms become tender and caramelised. — Photos LEONG WAI YEE/The Star
Portobellos in particular are meaty and flavourful – perfect when grilled to smoky perfection, roasted until tender, sauteed in butter and garlic, placed on a pizza or even transformed into a juicy burger patty.
The portobello’s large, bowl-like cap is also ideal for stuffing and roasting.
Stuffed portobello mushrooms are a delightful prelude to a meal, perfect for sharing with family and friends during a festive Christmas feast.
Stuffed portobello mushrooms
Ingredients
250g fresh spinach leaves
6 medium-sized portobello
¼ cup olive oil
100g beef bacon
3 cloves garlic
40g breadcrumbs
40g raisins
15g chopped fresh basil
½ tsp salt
1 tsp pepper
Directions
Rinse the spinach in a colander and shake off excess water.
Place spinach in a saucepan over medium heat. Cover with lid for five minutes until the spinach wilts and moisture evaporates.
Transfer spinach onto a clean cloth and wring to squeeze out excess water.
On a cutting board, chop and set aside the spinach.
Stir-fry the chopped ingredients, then season with salt and pepper.
Brush off dirt from the mushroom caps, and remove the stems.
Mince the stems while reserving the whole mushroom caps.
In a saucepan over medium heat, add three tbsp olive.
Place mushroom caps rounded- side down and cook for about two or three minutes until the base turns golden brown.
Mushrooms have a high water content, so expect the gills to release moisture during cooking.
Once ready, remove from the pan and arrange in a clear glass baking dish.
Fill the portobello mushroom caps with the stuffing.
In the same pan, heat two tbsp of olive oil. Add the chopped mushroom stems, beef bacon, garlic and raisins and stir fry for a few minutes.
Then introduce the chopped spinach, breadcrumbs and chopped basil. Mix well.
Season with salt and pepper. Divide the savoury sweet stuffing between the mushroom caps.
Drizzle three tbsp olive oil over the mushrooms.
Roast in a 200°C oven for about 20 minutes until the breadcrumbs are golden and crisp and the mushrooms become tender and caramelised.
To make this a vegetarian dish, use sundried tomatoes instead of meat.
