Stuffed Portobello Mushrooms (No meat)

It’s been a while you guys! A lot has happened this 2020. Definitely with lovely ups for me and my husband but remarkably way downs for the world. COVID 19 pandemic has affected us so much, and posting some news about the progress of my pregnancy might be seen as tone deaf,  and I am at the point of sorting out my nerves due to this unprecedented times. But soon enough, I will because I want to shine some hope in these period.

So, I’ve decided, while we are all in our home isolation and are all keen on doing the social distancing, it’s time to share some recipes. I might publish a couple more after this since I, for one has been looking for things to do. I hope my ingredients are all available from the shelves of our trusted grocery stores! Well, they aren’t as hot commodity as the toilet papers, so we can breathe. 😀

I did this stuffed portobello mushroom last December of last year before I knew I was pregnant. I’ve taken the recipe out from one of my go- to recipe books which I bought from K mart, with only few alterations because of the availability of my pantry.

These are my ingredients in the pantry.

Let’s begin!

Ingredients:

2 tsps olive oil

onion, finely chopped (any color)

2 cloves garlic chopped

6 large portobello mushrooms, wiped and stems removed (click on this link on how to de-vine a portobello mushroom)

6 portobello mushrooms stems, diced

120g (4oz) low fat cream cheese (I used the vegan one, but optional)

120g low fat feta cheese

1/4 cup parsley, finely chopped

1/4 cup scallions (optional)

salt and pepper to taste

oregano (optional)

canola cooking spray

Procedure:

1.  Preheat oven to 180ºC and line a baking tray with baking paper
2. In a frying pan, heat the olive oil on medium heat
3. Fry the garlic and onion and sauté until softened then add chopped mushrooms stems until softened and add half of the scallions
4. Remove from heat, set aside
5. In a medium bowl combine the cheeses half of the parsley and the onion and mushrooms mixture and mix until well incorporated
6. spoon the cheese mixture into the four mushrooms and place the baking tray
7. Bake for 20 minutes or until browned on top
8. Serve warm, sprinkle and garnish the remaining parsley and scallions
9. Share and enjoy!

Finished product:

Total time: 5 mins preparation, 25 minutes cooking

Serves: 2 persons