Poetically Plump and Provocatively Pleasing Portobellos

Published September 22, 2014 by The Feminist

port

Try saying that 5 times without tripping over your own tongue!

With fall season slowly sneaking into our closet (Hello, soft wooly sweaters!) and a potentially fall mood sneaking into our heads (Hello, autumnal somber moods!), we should not forget to bring some autumn food onto our plates as well! Because fabulous fall food is the perfect accompaniment for the former (i.e. the fall fashion) and the perfect remedy for the latter (i.e. the fall depression).

One of my favourite fall ingredients is the humble mushroom in all its different shapes, styles and sizes. But if I would have to pick one absolute favourite – the King of Fungi, my Mister Mushroom!- it would have to be the Portobello.

Why?

First of all, because its flesh is so incredibly juicy, it’s a great substitute for meat. (Fun fact: did you know that vegetarians not only live longer but also are better lovers than those stupid carnivores? Ha! There is even scientific data to prove it!)

But more importantly, the reason why I luuuvvv the Portobello is because you can stuff it. Stuff it with delicious food. And we all know how great stuffed food can be. It brings out the best out of both the Stuffer and the Stuffee (I know, these aren’t actual words, but maybe I can start a new trend here?) and it makes already delicious things unite into one even more delicious harmony.

Basically, stuffed food surpasses all mathematical logic. For once,  one plus one does not equal two, but equals infinite pleasure!

Here are three recipes I recently tried for me, myself and I. They are very different form one another in terms of style, cuisine and look, but they are all equally delicious!

Before I start, here is the basic recipe for stuffed portobellos:

  1. Drizzle the portobellos with olive oil or put a knob of butter in the center of each and season with salt and pepper.
  2. Put in a preheated oven for 10- 15 minutes (depending on the size) on 200°C. Spoon the mixture into the portobellos and put back in the oven for 5 minutes or put under a grill if necessary/ if the recipe (aka me) asks you to do it.

Portobello stuffed with spiced carrots and couscous

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Ingredients:

  • 80gr couscous
  • 2 carrots, chopped
  • Handful of sultanas
  • Fresh coriander
  • Almonds
  • Pinch of chili flakes
  • 1 tsp turmeric
  • ½ tsp cinnamon
  • ½ tbsp. honey
  • 1/2 tsp ground cumin

Method:

  1. Heat a tablespoon of olive oil in a pan and add the the carrots and spices and season with salt and pepper. Add a splash of water, the sultanas and honey and let it simmer for 5-10 minutes.
  2. Stir in the couscous and add a glass of water. Let it simmer until the couscous has soaked up almost all of the liquid. Season to taste and stir in some almonds and fresh coriander.
  3. Spoon the mixture into the portobellos and put in the oven for a couple of minutes. Sprinkle on some fresh coriander

Portobello stuffed with a Mediterranean “Help I’ve got a lot of stale bread” Mix

DSCN4170

Ingredients:

  • 1 thick slice of sourdough bread, cut into cubes
  • 1 clove of garlic
  • 6 dark olives, chopped
  • 2 tomatoes, roughly chopped
  • Lots and lots of basil
  • Handful of pine nuts

Method:

  1. Heat a tablespoon of olive oil in a large frying pan and add the bread and let it fry until golden. Add the pine nuts and fry for one minute more. Stir in the minced garlic and tomatoes and let the crunchy croutons soak up the moisture of the tomatoes (it’s a bit like a warm panzanella!)
  2. Stir in the olives and basil and spoon into the mushrooms. Put in the oven for 5 minutes.

Portobello stuffed with Five Spice Leeks and Goat’s Cheese

mush

Ingredients:

  • 1 large leek, finely sliced
  • Good pinch of Chinese Five Spice
  • Tangy goat’s cheese

Method:

  1. Heat a knob of butter in a pun and add the leeks, five spice and salt and pepper. Let it sauté until tender.
  2. Spoon the mixture in the Portobello and put a large slice of sharp and strong goat’s cheese on top. Put in the oven for 5 minutes until golden brown.
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6 comments on “Poetically Plump and Provocatively Pleasing Portobellos

  • All looks yummy! Haven’t tried goat’s meat. Is it yummy? Can I possibly substitute the goat’s meat to jamon iberico de bellota? Thanks! I will be celebrating my birthday on the 27th so I really want to try something new my friends and relatives will enjoy.

    • Haha, well I haven’t tried goat’s meat either, because I used goat’s cheese in this recipe. (which is something completely different haha) But I am 100% sure you will find something special to make for your friends and family. And yes! you can actually put some jamon iberico in the leek mixture to make it extra special 😀 Good luck!

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