Grilled Stuffed Mini Portobellas With Sake

It’s mushrooms again! I know some people said mushrooms are boring besides in soup, salad, stew or stir-fry with other vegetables. I don’t find them boring! They are so delicious, versatile and able to absorb wonderful juices and gravy that you threw them into. Simple as that! These mushrooms are big brother to little brown mushrooms. When grilled it has ‘meaty texture – a welcome ‘vegetarian  meat’ by vegetarians and are great for baking, oven roasted and sauté.

Uncook Stuffed Portobellas

Uncook Stuffed Portobellas

Prepared stuffed mushrooms, ready for grilling and below, the mushrooms waiting to be tuck away in tummy!

Grilled Stuffed Portobellas

Grilled Stuffed Portobellas

Grilled Stuffed Mini Portobellas With Sake

6 pcs Mini Portobella Mushrooms

100 g Minced Beef – enough to stuff the mushroom caps
1/2 pc Carrrot – julienne
Few Sprigs of Italian Parsley – chopped finely
1 nos medium size Big Onion – chopped finely
20 – 40 ml Sake (more if you like)
L & P Worcestershire Sauce to taste
Salt & Pepper to taste
1 clove garlic – minced finely (optional)
Olive oil for frying

Good melting cheese of your choice – Enough cheese to cover the mushrooms
(I used grated hard Mozzarella… that’s what was left in fridge 😀 )

1. Remove the grits and clean the mushrooms. Cut or separate the stem from the caps. You can chopped the stem and mix in the stuffing as well if you want. ( I normally cut off any bruised and hard part of the stem. Chopped it up and mix into the mushroom stuffing).

2. Heat your oven to Grill Mode about 200 ºC using the upper heat (that will be about 20-25 minutes depends on the model of your oven).

3. Mix the minced meat with carrot, Italian Flat Parsley and onion. Give it a good stir until the minced meat mixed thoroughly with the spices and herbs. Add in salt, sake, Worcestershire Sauce and pepper to taste. ( I mixed some freshly grounded Szechuan pepper with the black pepper. I love the lemony hint and tingly numbness sensation these berries gave to your palate. It’s frequently used in meat dishes in Chinese culinary – of course, the most in Szechuan cuisine.)

3.Heat some olive oil and fry the chopped garlic and onions;when the garlic and onions are fragrant, add the minced meat mixture and fry until just cook. Dish it out and set aside. Let the mixture cools a bit before stuffing the mushrooms.

4. Take a mushroom cap and spoon about 1 tablespoon of cooked meat mixture. Form it nicely so that the mixture not overflowing the caps. Sprinkle on top your favourite cheese. You can add some chopped parlesy or grinded fresh black pepper on top. Complete the rest of the mushroom caps.

Arrange them nicely on a tray/deep dish and drizzle some olive oil over the batch. Now, it’s ready for the grill!

Note: Sometimes, the mushrooms grey/black ‘gills’ of portobellas (and some other types of button mushrooms) are removed if you want a nice and not blackish juice mingled into some white sauce/gravy. Use a spoon and scrap out the black gills of mushroom before the stuffings.

5. When the oven reached the required temperature, put in the oven and grill for 15 –  20 minutes or until the mushrooms caps wilted and cheese slightly browned. Depends on the size of the portobellas it may require less or more time to cook. So, you may need to watch out when the dish is grilling…

6. Serve as appetiser or side dish.

Enjoy!

Note: The longer you cook you cook the portobellas/ portobellos, the ‘firmer texture’  the mushroom gets.

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