Stuffed Portobella or Field or Open Cap Mushrooms 2, with Cheese, Onions and Tomatoes

Name: Stuffed Portobella or Field or Open Cap Mushrooms 2, with Cheese, Onions and Tomatoes
Ingredients: 2 large open Cap or Flat mushrooms, one per person (more if smaller); <b>Filling</b>; 2 tbsp. crumbled goat/Parmesan/mozzarella or other cheese of choice; 1 medium tomato, chopped finely; 1/2 red or 1 spring onion, chopped finely; 1-2 tsp. herb of choice, like oregano, coriander leaves etc.; 1 fresh green or red chilli, chopped or add 1/4 tsp. flaked chillies; A sprinkle of salt and pepper; 1-2 tbsp. olive oil or butter; You can add a little red/yellow/green peppers; <b>Topping</b>; 1 tbsp. extra cheese of choice for topping; A littler olive oil to smear on the baking dish and to drizzle on top of mushrooms.

Stuffed Flat Mushrooms

Mamta Gupta

SnackStarterVegetarian

Flat, open mushrooms come in many sizes. For this recipe, select large ones, one per person. They can be stuffed with all kinds of delicious Stuffing. Experiment with other additions and variations. I have given ingredients for two cap mushrooms. Multiply it by the number you need to fill. Serves 4

Edited and pictures changed december 2020

Ingredients

2 large open Cap or Flat mushrooms, one per person (more if smaller)
Filling
2 tbsp. crumbled goat/Parmesan/mozzarella or other cheese of choice
1 medium tomato, chopped finely
1/2 red or 1 spring onion, chopped finely
1-2 tsp. herb of choice, like oregano, coriander leaves etc.
1 fresh green or red chilli, chopped or add 1/4 tsp. flaked chillies
A sprinkle of salt and pepper
1-2 tbsp. olive oil or butter
You can add a little red/yellow/green peppers
Topping
1 tbsp. extra cheese of choice for topping
A littler olive oil to smear on the baking dish and to drizzle on top of mushrooms.

Instructions

Wipe mushrooms clean and remove stalks.
Remove mushroom stalks and them small.
Chop all other filling vegetables small and put in a bowl.
Add salt, pepper, chilli (fresh or flaked), cheese, any other filling ingredients in a bowl. Fold in gently, without making a mush.
Place mushrooms on a lined baking tray or an ovenproof dish.
Spoon half of the filling onto each mushroom, top with some cheese.
Drizzle 1/4 tsp. olive oil or a dot of butter on top of each mushroom.
Cook in hot oven (180 C/350 F) for 20 minutes, until cheese melts, it is beginning to turn brown and mushroom looks cooked. A little liquid oozes out of mushrooms and collects in little pools around them. Don't worry about it.
Lift mushroom out and serve hot, on their own or with a salad.

Notes

Other ingredients that can be added to the filling;
Finely grated or crushed garlic
Frozen peas
Chopped, cooked bacon, chopped ham.
If you are an aubergine lover like me, flame roasted and mashed aubergine, mixed with chopped onions, tomatoes, green chillies, coriander leaves, mixed with S & P, a little olive oil and then topped with cheese of choice, then cooked in oven as above, is also very nice. Garlic is optional here.