This is such a simple recipe and one that could be adapted to use up whatever leftovers you have in your fridge, making it a great #lovefoodhatewaste recipe. I used up the leftover filling from the stuffed vine leaves I made the other day, but you could use anything from leftover mash mixed with ham and chives or bolognese sauce to cooked rice, chopped chorizo and spring onions.
Lay the Portobello mushrooms on a baking tray and stuff with your filling of choice. Mine was a mixture of minced beef, risotto rice, onions, chopped tomatoes and spices.
Slather with a generous topping of Applewood Spreadable.
Top with a cheeky little tomato hat and pop in a preheated oven for 20 minutes until lovely and golden brown and warmed through.
I served ours with grilled chicken, rice and sweetcorn. Lovely !
Disclosure : I received a hamper of goodies from Applewood in order to take part in their blogger challenge and come up with three recipes using the products.
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ooh love the tomatoes on top
ReplyDeleteLooks good. The risoto rice (from the filling) was already cooked?
ReplyDeleteHi Dan,
DeleteYes, it was cooked with the minced beef - you can see how I made the stuffing here : http://madhousefamilyreviews.blogspot.com/2013/11/Kitchen-Nomad-Greece-recipe-Dolmades-stuffed-vine-leaves.html
Tanks for the info, Cheryl.
DeleteOh, yum, I had a thing for mushrooms this pregnancy so these look really tempting!
ReplyDeleteOoh these are perfect for my Atkins diet! Thanks for linking up!
ReplyDeleteOk these look good!
ReplyDeleteThese look great - love stuffed mushrooms, haven't made them for ages! #TastyTuesdays
ReplyDelete