Baked Portobello Mushrooms - When the Hubby Cooks!

Above pic: The egg looks raw, but don't be fooled! It is completely and firmly baked requiring a knife and fork to cut through!

In the midst of a busy week the husband promised to surprise me with something delicious. I had seen some portobello mushrooms lying in the fridge and I guessed that it would be something to do with baking them as he had tried sometime ago in Mumbai. However, I was totally bowled over by the presentation of this amazingly delicious dish. The egg in the centre looked so wonderful and timeless because it remained just the same before and after baking.

We had eaten some amazing portobello mushrooms last year at an Italian restaurant in Mumbai which soon became our favourite haunt. On a boring Sunday afternoon we would head there for some risotto or pasta. We would head there to meet friends or to celebrate birthdays or anniversaries and we enjoyed it everytime.

Since the time we ate those mini baked mushrooms in some amazing sauce Roshan has been thinking of trying them at home with bigger mushrooms preferably portobello which have this wonderful woody taste that goes so well with grated cheese. He adapted this recipe from several sources on the internet and what we ate was simply delicious

These mushrooms are so big that they serve as individual portions that you can have for breakfast, lunch or brunch (breakfast+lunch = mid morning snack on a lazy weekend). You may skip the egg for a vegetarian version and add some other filling of your choice. 

So here's a brunch recipe for you, totally nutritious, filling & delicious. The cheese is not low in calories but the mushrooms are, so I guess it makes for a balanced meal, unless of course you have health issues, in which case, forget making them - the many pictures on this post should satisfy you :D haha! 

Above pic: The egg looks raw, but don't be fooled! It is completely and firmly baked requiring a knife and fork to cut through!

Baked Portobello Mushrooms
Prep time: 20mins | Bake time: 15mins | Serves 6

1. Preheat oven to 200 degrees C. Line a baking sheet/tray with baking parchment (optional) or simply grease it with butter or Pam baking spray.
2. Make a mixture of the boiled chicken mince, spinach, carrots, garlic, peppercorns, barbeque spice mix or mixed herbs, lime juice, salt to taste.
3. Remove the stems & clean the mushrooms. Finely chop the stems and add it to the mixture.
4. Fill each mushroom with the prepared mixture, carefully break an egg in the center, taking care to see that the yolk doesn't break. Cover generously with grated cheese and sprinkle mixed herbs or garnish with fresh coriander or parsley or olives & carrot cubes on a toothpick (as seen in the picture).
5. Place the mushrooms on the baking sheet and bake for about 15 minutes. You may change the oven setting to 'grill'/'broil' mode for the last 2-3 minutes just to get the mushrooms beautifully browned on top.

Instead of minced chicken you may use fried bacon bits, finely chopped sausages or crumbled paneer

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