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.  

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.  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 downright easy.

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 Mozzarella
40 grams ham or luncheon meat, cut into 5mm dice

Crumb Topping
2 small cloves garlic, finely chopped
2 slices of cream crackers, crushed
2 teaspoons dried Italian herbs
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 the Mozzarella, followed by the luncheon meat.  Spoon crumb mixture over the tops.  I didn't add any seasoning since luncheon meat is already quite salty.  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 seriously yummy!  I did well to add the crumb topping.  Adds a bit of crunch to the otherwise soft textures of the ingredients.