Ended up having a fairly light dinner this evening because I had a rather late lunch. But what it lacked in size it certainly made up in taste. A Portobello mushroom, stuffed with red onion, spinach and goats cheese, and it was goooood. I served it on a bed of rocket, but if I’m honest it was a bit too over powering. Next time I would probably do a spinach/rocket combo to make it a full on winner.
This is another easy, quick recipe, and one that is vegetarian. I tend to have at least one completely meat free day a week, but often have meat free meals numerous times a week. Not only are vegetarian meals slightly nicer on the student pocket, but I also like to try and help with the sustainability of it all. I’m definitely not on my way to being a full on veggie, but every little helps I guess.
Ingredients (serves one):
– 1 large portobello mushroom
– 1 red onion
– 1 clove of garlic
– 1 tsp butter
– 1 slice of brown bread (I used something with seeds in it for added texture, and used it straight from the freezer)
– 1/2-1 tsp tarragon
– 2 handfuls spinach
– 2 tsp Greek yogurt
– Dash of milk
– Goats cheese
– 1tbsp pine nuts
1. Use a knife to chop off the stalk of the mushroom. Use a spoon to scrape away a bit of the mushroom, leaving you with a bit more room to stuff it. Place on a lined baking tray and put to one side.
2. Finely chop the onion and garlic. Fry it along in the butter on a medium heat.
3. Chop the bread into breadcrumbs, either with a knife or in a food processor. I used a frozen slice of bread and just used a knife to almost grate away at it. Add to the pan and cook along with the tarragon.
4. Squeeze the spinach into a tight bunch and finely slice it before adding it to the pan to wilt slightly.
5. Meanwhile, mix the Greek yogurt with a drop of milk to form a cream like consistency. Season with salt and pepper and mix it into the pan.
6. Spoon the stuffing into the mushroom, and top with a sprinkling of goats cheese. Use as much or as little as you like. Sprinkle over the pine nuts, and pop in the oven on 180 degrees for about 15-20 minutes, or until the cheese has melted, the stuffing is starting to crisp slightly and the mushroom is tender. Serve on a bed of spinach and rocket.