A versatile mushroom which works a treat as a vegetarian option on the barbecue (sprinkle salt, pepper, dry herbs, twist of lemon and a knob of butter and grill). I baked some for dinner the other night and stuffed it with a mushroom duxelle of sorts. The finished article had bags of flavour and will definitely feature on future barbecue sessions.
What do I need to make it?
- 4 portabello mushrooms skinned
- 3 closed cup mushrooms finely chopped
- 3 chestnut mushrooms finely chopped
- 1 celery stick finely chopped
- 2 cloves of garlic minced
- 1 sprig of green onion chopped
- 1/2 medium onion finely chopped
- 10-12 green olives finely chopped
- 6 sun ripe tomatoes drained and chopped
- small handful chopped tarragon
- 1 tsp red chili flakes
- 1 tsp dried herbs (thyme, parsley and marjoram)
- 2 tbsp olive oil
- small knob of butter
- Parmesan cheese (optional)
- Salt to taste
How do I make it?
Heat pan and add oil and butter. Once melted add garlic and stir for a couple of minutes before adding onions and celery. Saute for 5 minutes before adding the chopped mushrooms and spring onion. Add herbs and chili flakes and season with a bit of salt. Once mushroom has cooked down add the sun dried tomatoes and olives and warm them through before garnishing with fresh chopped tarragon.
To prepare the portabello mushrooms for baking remove the skin and place on baking sheet. Scoop a bit of the mixture and fill the cups of the portabello mushroom. Finish with a sprinkling of Parmesan cheese before baking in a 220 degree centigrade oven for 25-30 minutes.