Getting back to work after the Christmas and New year break was harder than I thought. Monday blues have never been this Cobalt !! Obviously I had not planned ahead and hence it was just few pieces of watermelon for lunch….
Got home with a rumbling tummy and severe hunger pangs. Patience clearly was not going to be my virtue today. A quick fridge raid later….out came fresh portabello mushrooms juicy and succulent. I had the eureka moment that I needed these stuffed in my portabell(y) haha…..
So here is the recipe for
Grilled Stuffed Portobello – with Rubicon Cheese and tomato onion masala.
Ingredients needed are :
- fresh portobello mushrooms – 6 in number
- Tomato-onion masala – 1.5 tablespoon – click here for the recipe
- Garlic Powder – 1 teaspoon
- Olive oil – 1 tablespoon
- Salt to taste
- Olive Oil Spray for grilling
- Chilli powder- 1/2 teaspoom
- Crushed pepper -3/4th teaspoon
- Rubicon cheese – 3 tablespoon grated finely
- Coriander – a few leaves chopped for garnish
Method of Preparation:
- Wash and dry the mushrooms with a paper towel. Scoop out the stem and finely chop it. You can chop the bits of the sides that curve in so that the mushroom has a wider base to stuff with. Chop the bits from the sides and keep aside.
- Sprinkle salt and olive oil on the mushroom and use your hands to evenly rub it in the mushrooms.
- Now line a tray with foil and line the mushrooms on it. Preheat the oven on Grill mode at 180 degrees C.
- For the stuffing take a bowl – add the tomato- onion masala about 1.5 tablespoons, salt, chilli powder and freshly cracked pepper and garlic powder. Mix well.
- Now add about 2 tablespoons of grated Rubicon cheese and finally add the chopped mushroom bits. Mix well.
- Rubicon cheese is a great melting cheese as well as good with crackers on your cheeseboard. Easily available in specialty stores that sell national and international cheese and at local delicatessens. The best brand of Rubicon cheese that I tasted is the Ashgrove Tasmanian farm. Click here to shop the same.
- Stuff the mixture in the mushrooms and top it with the rest of the grated rubicon cheese.
- Keep it to grill in the oven. About 6-10 minutes later the mushrooms will be ready and the cheese melted.
- Garnish with some coriander. Serve hot with with some cold kachumber salad. Perfect light meal for a warm evening. An easy entree for a house party.
Recipe, styling concept by Sharvari P Mehan
Photography by Sharvari and Ankit Mehan
Do let me know if you make this recipe and how you liked it. Love to hear your feedback in the comments below. Enjoy the week ahead.