Spicy Stuffed Portobello Mushrooms

I like mushrooms but the better half is pretty lukewarm on them.  So I keep looking for ways to do them that he might like.  So here are my Spicy Stuffed Portobello Mushrooms.  They were a little fiddly to do but the results were worth it – I think!

I prepared the mushrooms by brushing off any dirt on the outside.  Luckily the ones you buy these days don't seem to carry much dirt.  I didn't know for ages that washing mushrooms was a no no.

Then I cut off the stalks and cut off the dark brown gills on the inside  - don't throw it away though.  Chop up the stalks and put them into a pot with some butter, a finely chopped garlic clove, a little bit of chopped onion, 2 chopped brazil nuts (any nut would do) and a little chopped parsley.  Gently sautee that up until it is nice and mushy.

While this is cooking, I put a tiny smear of hot chilli jam onto the mushrooms.  Then fill your mushrooms up with your stalky mix, top with grated cheese, breadcrumbs, and finally, a knob of butter and cook in the oven til the top is golden brown.  As you can see from the picture I went a little past golden.  It tasted good but I should have taken them out about 5-10 minutes earlier.