Wednesday, June 11, 2008

Grilled Salsa Portobello Mushrrom



Saw something similar on a cookery show but can't remember what or where. The Chef placed an egg in the centre. I felt like some salsa so I put the 2 together.

Portobellos seem more like breakfast food ya? But, that's ok cos feeding your cravings are more important! Haha!

I like this simple dish and you can use different fillings - just get creative! I think the mellow woody taste of the mushroom goes best with the egg in the centre, topped with herbs, ham and cheese. Try whatever you like or have.

I think when you are cooking, use your heart or what's in your fridge and experiment, experiment.

Ingredients
  • 1 large portobello mushroom
  • 1 small tomato diced
  • 1 small wedge of green bell pepper (capsicum) diced
  • Fresh or dried Basil
  • Shredded Cheddar cheese
  • Squeeze of lemon juice
  • Pinch of salt
  • Butter & oil
Method
  1. Gently remove the stem of the mushroom.
  2. Sprinkle the salt onto the diced tomato and pepper.
  3. Squeeze a little lemon on it, add some basil and mix well, set aside.
  4. Heat pan with butter and some oil.
  5. Fill the centre of the mushroom with the salsa and top with cheese.
  6. Place the mushroom on the pan and cover.
  7. Once the cheese is melted, slowly dish and sprinkle more basil on top.
  8. Serve Hot & ENJOY.
Tips
  1. If you have more fillings, you can use a small, sharp knife to remove some of the mushroom making the cavity larger.
  2. After cooking and while resting, the mushroom will emit quite a bit of juice, do not throw away, you can eat it together.
  3. I add some oil to the butter as butter burns easily. Hence by adding a little oil, it slows down the burning rate.

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