Stuffed Portobello Mushrooms


Hungry and have no time or energy? This is a good one especially when your neighbour orders food online and instead of orders 6 portobello mushrooms they order 6 boxes!  I used to hate mushrooms with a vengeance and even found it difficult to touch them for a long time. It may have something to do with my grandmother forcing me to eat a raw mushroom (champinjon) when I was little and in defiance I vomited it straight back up.  As I was always a little scared of her I remember feeling a little triumphant….

Now I like mushrooms and to make these for a quick light dinner or lunch (or serve individual ones with some rocket as a starter). Serves 2.


  • one garlic clove
  • 2 challots or a small onion
  • 1/2 tsp chilli flakes
  • salt and pepper – quite a few turns of both
  • 100 grams strong cheese (I used mature cheddar but a goat or sheep cheese fine for non dairy eaters)

Place all the ingredients mixed into mushrooms (around 250-300 grams).

Place in oven at 200 degrees C and if you like add some grated parmesan after 5 minutes,  they are ready when they are golden and bubbling.



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