Baked stuffed Portobello mushrooms with broccoli and sweet red pepper, an impressive vegetarian appetizer that is healthy, and so tasty.
Stuffed vegetables are not only divinely tasty and healthy, but also a great way of using up whatever is left in the fridge. A few of my favourite are Stuffed aubergines and Stuffed red bell peppers, and today l got to experiment with Portobello mushrooms. The result was more than appealing, as these fancy stuffed Portobello mushrooms come packed with some seriously healthy beauties: broccoli and sweet red peppers.
Cooked on their own, these veggies do not seem too tempting enough for some people, which is a shame, so a bit of helping hand from the nation’s favourite Cheddar cheese is more than welcome. It just brings some cheesy goodness that brings up a whole range of flavours. Also, my best friend in the kitchen, the ground black pepper, has not disappointed me; some gentle spiciness was all l needed. Lovely!
Mushrooms are a great favourite of mine, from soups to all kind of stews, they are my favourite vegetable. They just pair nicely with any meat, and are tasty in any sauce. One thing is sure though, the mushrooms you pick up from the field are way tastier than any organic mushrooms shops try to sell us. Some one them are complete rubbish, they only have the shape of a mushroom, but no taste whatsoever.
If you ever had the change to go mushroom picking, you would have noticed the strong flavour they have. That nutty earthy flavour that is no doubt what makes us love mushrooms. They are great cooked in any possible way, from grilling, to baking, boiling, I even have a few bites while I cook and they are still raw. I do prefer them cooked, but still.
- 3 Portobello mushrooms
- 1 broccoli
- 1 sweet red pepper
- 1/2 onion
- 2 tbsp breadcrumbs
- 50 g Cheddar cheese
- 1/4 tsp ground black pepper
Cut the broccoli into small florets and bring to the boil in salty water.
Simmer for 10 minutes until tender.
Drain the water and allow the florets to cool slightly, then chop them finely and add to a bowl.
Next, chop the onion and sweet red pepper and add to the broccoli.
Grate half of the Cheddar cheese and add it to the bowl too together with the breadcrumbs.
Toss everything well and season with ground black pepper.
Preheat the oven to 180 degrees C. (360 Fahrenheit).
Arrange the mushrooms on a baking tray and pack the broccoli mixture onto the mushrooms.
Grate the remaining Cheddar cheese and sprinkle over the mushrooms.
Bake for about 20 minutes until the mushrooms are tender and the cheese is melted.
Serve hot, either on their own or with sour cream.