Marinated and Stuffed Portobello Mushrooms
Portobello mushrooms are without a doubt the king of the mushroom castle. The only sole vegetable (or fungi sorry technocrats) that’s been given its own burger, big and meaty enough to hold it’s own. They can however, be intimidating if you don’t know what to do with them, as they are so deserving of something more than ordinary.
This recipe not only does the mushroom beasts justice, but it’s also ridiculously quick and simple. Great for lunch or dinner, and perfect served with crusty bread and a fresh side salad.
Loaded with protein and fibre, these mushrooms are substantial enough to fill you up, plus they are so tasty and seriously good for you. It’s a win all round.
6 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons low sodium* soy sauce
1 crushed garlic clove
2 sprigs of thyme (or rosemary) leaves whatever is on hand – or 1 ½ teaspoons of the dried stuff.
4 Portobello mushrooms
1 Spanish onion, diced
200g baby spinach
3 tablespoons dry breadcrumbs
75g fetta cheese (or goats cheese)
Fresh parsley, to serve
*If you don’t have low sodium soy sauce (I first recommend buying some, it’s a nicer flavour and also better for you and our heart), but I would use a little less that the recipe calls for, it will end up being too salty.
Remove the stalks of the mushrooms and set them aside to be put in the filling later.
Find a baking dish that has enough room for the mushrooms to fit lying flat and place them gill side up (that’s the dark underside, don’t worry I had to google that too).
In a small bowl, combine the olive oil, balsamic, soy, garlic and thyme. Add some black pepper, there’s no need to add salt the soy takes care of that side of things.
Pour the marinade over the mushrooms and set them aside from anywhere between 15 minutes to overnight. They’ll just be even more delicious the longer you leave them. Give them a little love every now and again and re-pour the escaped marinade back into the thirsty flesh.
When you’re ready, pre-heat the oven to 180 degrees and then begin to prepare the filling.
In a fry pan, heat a little olive oil and sauté the onions on a low heat until they are soft and translucent. Add in the chopped mushroom stalks and sauté for a minute or two until they heat through and begin to soften. Add the spinach and let it wilt completely. Add in the breadcrumbs and crumble in half of the fetta, stir through.
Find your dish with the marinated portabellos and equally place the filling on top of each. Top with the remaining fetta (I sometimes sprinkle on some chilli flakes at this point too, if I’m in the mood for a bit of heat).
Bake the mushrooms uncovered in the oven for about 45 minutes, or until you can feel they have collapsed and are deliciously soft.
Serve with fresh parsley on top. The marinade is ideal for bread mopping, and a little side salad goes well to freshen things up.