Wednesday, 9 November 2011

Seasonal Stuffed Portobello Mushrooms & Homemade Slaw

to start you will need/
small/medium pumpkin
1 red onion
1clove garlic
4 portobello mushrooms
parmesan cheese
fresh basil
freshly ground salt & pepper
1 tub soft cheese (I chose Philadelphia Light with chives but you could use any type)

Step One/ You will only need about a third of a small-medium pumpkin to make four mushrooms, so cut the required amount, peel the skin and scoop out the seeds.
The rest of the pumpkin can be saved for soup or roasting with caraway seeds.
Step Two/ Chop the pumpkin into small chunks, chop a large red onion and place on a baking tray.
Step Three/ Season well, I used freshly ground salt & pepper, paprika and some dried herbs. Thinly slice a large garlic clove and sprinkle on top.
Put the tray in the middle of a preheated oven for approx. 15-20 mins (around 200°C)
Step Four/ Once the veg is roasted, transfer into a bowl and mix 3/4 of the soft cheese in.

Step Five/ Cut off the stalks of the mushrooms then spoon the mixture into each one, firmly pressing the mixture in.

Step Six/ If you don't already have breadcrumbs kicking around in the freezer (like I always do) all you need is just a slice of the end bit of a loaf, (slightly stale is better) or an unused bap/baguette, anything really, and just swizz this in a blender.
Finely grate about 100g of parmesan cheese and mix the two together, add some finely chopped fresh basil and top the mushrooms.
Step Seven/ These can now be kept until you are ready to cook, so you could prepare them much earlier than you need to cook them.
Pop them in a preheated oven on a baking tray for about 15 minutes or until the crumb is golden, I baked mine with some cherry tomatoes on the vine.
Step Eight/ Serve with homemade slaw.(You can prepare this whilst the veg is roasting)

You will need/
1 small red onion or half a large one
half of white cabbage
1 large or 2/3 small carrots
half a lemon
1 tbsp of wholegrain mustard
half a pot of natural yoghurt (I used Onken Fat Free, but you could use any type)
Freshly ground salt & pepper
Fresh herbs (coriander, parsley, basil)

 Step One/ Thinly slice red onion and shred the white cabbage.

 Step Two/ Grate, slice or peel carrot(s), mix together.
 Step Three/ Finely grate a third of lemon zest and squeeze the juice of half in.

 Step Four/ Add the natural yogurt until your desired consistency and mix in with tablespoon of wholegrain mustard.

 Step Five/ Add freshly ground salt & pepper, your chopped herbs and mix well.
 Step Six/ Transfer into a serving bowl sprinkle with extra herbs and serve.

Et Voilà! 


  1. Eeek I'm afraid my aversion to pumpkin and cream cheese will mean I won't be making this one...but I might try the slaw! I think I'll substitute home made mayonnaise for the yoghurt though, don't like it. Who said I'm a fussy eater?



    Please do more foody posts, the photos are beautiful and making my stomach rumble xxx