Thursday, 30 June 2011

Baked Portobello with Minced Meat


I love stuffed portobello and they're amazingly versatile.
Depending on what you load them up with you can make them vegetarian or with meat.












Baked Portobello with Minced Meat


6 large portobello mushroom caps, stems removed
500g lean minced beef
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup tomato ketchup
1 tsp oregano
1 tsp chopped basil
Salt and pepper to taste






Preheat the oven to 160C (fan).

Clean the mushrooms with a damp cloth and remove the stems.
Chop the stems and set aside.
Arrange them in a greased baking dish and drizzle some olive oil on the mushrooms.

Mix the rest of the other ingredients including the chopped mushroom stems into the minced beef. Season well.

Load the mixture onto the portobello caps and put them in the oven to bake for 30 - 35 minutes.






Remove from the oven and let them cool as long as you can stand it before you devour them.
























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