I made this for a Saturday breakfast, but it would make a fantastic vegetarian main course, too. The stuffing is made by combining onions, garlic, chopped chick peas, chopped mushrooms (!) and Gruyere cheese. Serve it on toasted sour dough bread to soak up the mushroomy juices.
Serves 2
2 Portobello mushrooms
For the stuffing
Knob of butter
1 onion, finely chopped
3-4 garlic cloves, finely chopped
Half Portobello mushroom, finely chopped
100g chick peans (from a can), drained and finely chopped
Juice of half a lemon
100g Gruyere cheese, grated
50 Parmesan cheese, finely grated
1 tbsp flat-leaf parsley leaves, finely chopped
1. First, remove the stalk from the Portobello mushrooms, finely chop, then scrape out the ribs from the mushrooms. Add both to the stuffing mixture.
2. Make the stuffing. Melt the butter in a small saucepan, then gently cook the rest of the ingredients, except the Parmesan, starting with the onion (4 mins), then the garlic (1 min), then the mushrooms (2 mins), chick peas (1 min), followed by the lemon and Gruyere cheese. Allow to cool.
3. Once cool, use a tablespoon to pile the stuffing mixture into the upturned Portobellos. Transfer to a baking dish.
4. Preheat the oven to 180C/Gas 4. Bake the mushrooms for 20-25 mins, until tender. Sprinkle on the grated Parmesan and cook under a hot grill for 2-3 mins. Serve with the chopped parsley scattered over the top.
