Thursday, July 31, 2014

Portobello mushroom stuffed with potato

I'm a mushroom lover since young maybe due to my mum's influence, as she always has mushrooms in most of her cooking. However during one of the medical check-ups couple of years ago, the doctor tested me to have a slightly higher level of uric acid and mushroom is one of the stuff that I have to avoid. Regardless, I'm not avoiding mushroom totally but to consume in moderation.

During our recent grocery shopping at the supermarket, I saw a very beautiful pack of large portobello mushrooms, and how can I resist...hehehe. So our today's lunch is portobello mushroom stuffed with potato. It's a pretty easy dish to prepare and the big porto mushroom is really juicy!! One big mushroom is good enough for a serving.

Portobello mushroom stuffed with potato 
(makes 4 servings)

Ingredients/ Method:
A) 4 big portobello mushroom
olive oil

B) Mashed potato
5 medium sized potato, skinned
7 baby carrots
50g broccoli
50g bacon bits
2 small onions, diced
olive oil

1 tbsp butter
1/2 cup milk
seasoning: salt, black pepper, mixed herbs/ rosemary

75g mozzarella & cheddar cheese

  1. Rinsed and dry the mushrooms with kitchen towel gently. Set aside. 
  2. Boil potato in a pot of boiling water for about 5 mins, or until the potato is soft enough to be mashed. Mash potato using fork in a bowl and set aside. 
  3. Boil broccoli and carrots in a pot of boiling water for about 3 mins. Diced the broccoli and carrots, set aside. 
  4. In a pan with some olive oil, sauteed the small onions for couple of minutes and add in bacon bits. It is ready when the bacon bits look slightly crispy. 
  5. In a small pot, melt butter and add in milk until boiling. Add in seasonings and continue to boil for a minute. Leave to cool slightly.
  6. Add butter-milk to the mashed potato and mix well. (Adjust the amount of butter-milk to be added, you may need lesser depending on the moisture of potato.) 
  7. Next, add diced broccoli, carrots and bacons bits to the mashed potato.
  8. Put 1 1/2 ice-cream scoops of mashed potato on the mushroom caps and slightly pressed down. 
  9. Pour some olive oil in the pan, and lightly pan-fried the rounded side of the mushroom on low-medium heat for about 3-5 mins. 
  10. Transfer the mushroom to the baking tray. Generously sprinkle cheese on top of the mashed potato/mushroom. 
  11. Bake in pre-heated oven 175 deg C for 10 mins. 
  12. Serve hot with a dollop of mashed potato at the side. Drizzle some truffle oil on the mushrooms.

I'm also submitting this post to the event Little Thumbs Up (July 2014 Event: Potato) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jasline (Foodie Baker

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