Until this week, it had literally been months since I’d made a good home cooked meal. Thankfully, with two weeks off of work, I’ve been able to reacquaint myself with my kitchen and rekindle my love of cooking and eating. Yay! Other people travel during their time off, I hibernate and eat 🤷🏽♀️.
Not one to hold back, I completely threw myself into reacquaintance and I’ve pretty much eaten everything but the kitchen sink. So, in a bid to reverse the damage to my waistline, I’ve decided to scale back on carbs and incorporate healthy light lunches to my meal plan. My recent favourite light lunch option is this stuffed portobello mushroom. Just look at it 😍!
I filled the mushroom with a spicy minced beef, paired it with wilted spinach leaves (seasoned with a little truffle oil and a few fennel seeds) and topped it with gruyère and parmesan. As you may or may not know by now, I’m all about flavour and this dish de-livers. I had but three words when I was done: Best. Lunch. Ever.
Better than the taste, was the length of time it took to make: less than 30 minutes! The other great thing is that you can get at least three or four servings out of this recipe so it really is an all round winner.
- 3 to 4 Portobello Mushrooms
- Gruyère cheese
- Parmesan cheese
- Spicy Minced Beef
- 400g beef mince
- 1 medium brown onion
- 1 to 2 scotch bonnet chillies (depending on how spicy you'd like it)
- 2 cloves of garlic
- 1 teaspoon of ground ginger
- 1 teaspoon of mild curry powder
- 1 boullion stock cube
- 3 romano peppers
- 2 medium tomatoes
- 5 to 6 tablespoons of tomato puree
- ½ teaspoon of salt
- a handful of fresh parsley
- 2 tablespoons of extra virgin olive oil
- Wilted Spinach
- 100g baby leaf spinach
- 1 teaspoon of truffle oil
- 1 teaspoon of olive oil
- 2 teaspoons of water
- a pinch of fennel seeds (optional)
- a pinch of salt
- a pinch of pepper
- Put 2 tablespoons of olive oil in a large sauté pan on medium heat.
- Finely chop your onions and scotch bonnet chillies.
- Use a garlic press to mince the garlic cloves.
- Once the oil is hot, add the onions, chillies and garlic to the pan - sauté for 3-5 mins.
- Add the beef mince, curry powder, bouillon cube and ground ginger to the pan - sauté until the beef mince is brown.
- Roughly chop the parsley, tomatoes and romano peppers and add to the pan with the tomato paste.
- Allow to cook for 5 mins or until well combined and add salt to taste.
- Once your mince is ready, wash and dry a portobello mushroom and remove the stalk.
- Ladle a generous serving of mince into the hollow portion of the mushroom.
- Grate a generous serving of gruyere and parmesan over the top.
- Place into a pre-heated oven for 10-15 mins at 175°C.
- While the mushroom is in the oven, start preparing the wilted spinach.
- Wash and dry your spinach leaves.
- Add your truffle and olive oils to a frying pan and allow to heat up (at medium heat).
- Add your spinach leaves to the pan along with your salt, pepper and fennel seeds - sauté for 1-2 mins.
- Add a few teaspoons of water to the pan and sauté for a further 2 mins or until all the leaves are wilted.
- Garnish the mushroom with freshly chopped parsley and enjoy!
My favourite thing about cooking is that you can enjoy a recipe as is or make it your own. You could decide to add garlic to the spinach in place of fennel seeds. You could also decide to add kale to the mince, use lamb in place of beef or make it veggie by supplementing beef with quorn. Top the mushroom with feta, mozzarella or even camembert. Go wild. If you get the chance to try this recipe (in its original form or an inspired version), I’d love love love to know how it turned out! You can find me on Instagram, Pinterest, Facebook and Twitter, share your creation using the hashtag #chinnyskitchen.
Thanks for reading. Enjoy! xxxx