Saturday, 8 December 2012

BAKED MUSHROOM



I've been going to an acupuncturist for my wrist inflammation for some time now.  Dr. Liu is a devoted Buddhist, and vegetarian.  Last weekend she raved about the goodness of mushrooms and how easy they were to bake.  I decided to give it a try. 

Dr. Liu tops her mushrooms with shredded cheese and mayonnaise.  I didn't have mayonnaise at home and thought topping with only cheese might be a tad plain.   I contemplated buying some bacon but we haven't had bacon in the house for ages and I wanted to leave it at that.  Then I spied a few slices of luncheon meat in the fridge - something leftover from yesterday's lunch, I suspect. 

I even made a crumb topping.  I got the idea from watching MASA make his Seafood Baked Rice. I love Masa.   He makes cooking look like child's play.


Baked Mini Portobello Mushrooms
Serves 3 - 4 as a side dish

200 grams portobello mushrooms stalks removed, caps cleaned and aired dry
50 grams shredded mozerealla cheese
40 grams ham or luncheon meat, cubed

Crumb Topping
2 small cloves garlic, finely chopped
2 slices of cream cracker, crushed
2 teaspoons dried oregano
6 tablespoons extra virgin olive oil
Salt and pepper, if desired

Preheat your oven at 200 degrees C.  In a small bowl, mix together the crumb topping ingredients and set aside.

Place portobello mushrooms, cap side down, on a baking tray lined with parchment paper or aluminium foil.

Divide and top mushrooms with cheese, followed by the cubed luncheon meat.  Spoon crumb mixture over the tops.  I didn't add any seasoning since luncheon meat is already high on sodium.  Bake in preheated oven for 12 minutes, or until the cheese is bubbly and the topping start to brown.

Dr. Liu is right.  Baked mushrooms are super easy to make, and very yummy too!  I did well to add the crumb topping. It gives the mushroms a little crunch.

2 comments:

emy said...

I did braised mushrooms the other day but this one looks like it should be on my to-do list too!

Fun said...

You ought to try this, Ems. It's so good! We should swap recipes!