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.