Photographing food has me digging out plates and bowls unused for ages. Today, my intent was to cook a mayo miso chicken dish but at the supermarket, I chanced upon these mini portobello mushrooms that were reduced to clear so today, I present to you these pseudo-healthy stuffed mushrooms.
Why pseudo-healthy? It’s vegetarian, packing in broccoli, carrots and mushrooms but there’s also a whole lot of cheese involved. For this jialat cook to say this was easy to make, means your four year old could make it too. 🙂 The hardest part, IMO, was separating the mozzarella cheese that had clumped together. Why does cheese clump together after you refreeze an opened packet? Frozen icicles from our humid air??
So here’s the finished product. I still had 5 more mushrooms that wouldn’t fit into this plate.Laying the mushrooms on parchment/baking paper upon the round baking pan. I got these for a steal at $3.23.Remember that $5.55 head of broccoli? Here’s the other half, with a piece of carrot I found in the fridge on my scavenger hunt. I only had to use perhaps one quarter of it?You know how broccoli always breaks into small little pieces when you cut it up? Fantastic. That’s exactly what you want for this. The smaller the bits, the easier it is to lay upon the mushrooms.Thank God for parchment paper. Washing is a breeze after.
- 15 mushrooms (brown or portobello)
- 1 cup grated mozzarella cheese
- 3 tbsp broccoli
- 3 slices of carrots (diced into small 2mm bits.)
- Salt and pepper to taste (Though I hate how unspecific this is but it is also immensely difficult to measure out 1/4 tsp of pepper or salt. I stupidly tried this and it just poured out from the tiny holes.)
Seeing how little broccoli and carrots are used here, I would say this is a great recipe to use up your leftover broccoli and carrots.
Let’s do it:
- Preheat oven to 350F or 180C.
- Wash mushrooms and remove stems.
- Combine mozzarella cheese, broccoli and carrots. Salt and pepper bae your dish.
- Stuff each mushroom. (Or more like, carefully lay/balance the mix atop each mushroom.)
- Bake for 30 – 35 minutes.
This recipe is adapted from Ilona’s Passion. Thanks!