PORTOBELLO FRESH

Named after Portobello Rd, London,
the fleshy, earthy Portobello mushroom is the big brother of the "little brown mushroom"...ain't that sweet!

There is so much you can do with these gigantic mushrooms, now in season.

What am I doing? 

Stuffing them!

Great to compliment bbqs, salads, charcuterie, etc

Quick, easy, divine and healthy!

Basil, Chive, Goat Cheese Stuffed Portobello Mushrooms

8 portobellos ( when choosing they should be dry and smell earthy)

8 tablespoons crumbly goat cheese

1 cup greek yoghurt or creme fraiche

2 heaped tablespoons scissored chives and the same of basil

salt and pepper

olive oil

Pre heat oven 180°

Take stalk out of mushrooms and clean mushrooms and pat dry.

On a low flame, pan fry mushrooms in olive oil for no more than 5 mins.

Meanwhile, mix stuffing ingredients, adding salt and pepper to your tastes, then spoon into each mushroom.

If you have extra cheese, crumble on top of each mushroom.

Bake for 20 mins.

Serve with a simple lemon juice and olive oil vinaigrette.

*More ideas

My mother, who believed in the power of mushrooms

" its brain-food" she would say, used to

make portobello pizzas for children.

She would smother these beauties with chopped tomato,

parmesan cheese, fresh herbs and bacon.

Clever and delicious!