So I opened my fridge today and while checking for any suspicious activity going on among the breathing vegetables that I had stored, I noticed a large portobello mushroom nestling among the beetroots and lemons. I had carrots, green peppers and the wish to make something I had never tried before. So I stuffed the mushroom! 🙂
2 large portobello mushrooms, emptied out (take the leg of its stool off! now decipher what I said…)!
1/4 cup diced carrots, green peppers, onions
1/2 tsp diced garlic and 1.2 tsp soya sauce
pinch of roasted sesame
1 tsp diced cashews
parsley for garnishing and peppercorns (freshly ground)
About 1 tbs olive oil
Radish garnish (Optional):
1 small radish grated, pinch of nigella seeds
I just added an extra pepper on the side so I wouldnt waste the lonesome pepper..
Blanch the diced carrots for about 1 minute and make sure that you have cut some extra carrot because the bugs bunny in you is sure to awaken and like me, you might end up munching away more than half of the carrot before it is cooked! Then sautee the garlic and onions for about 1 minute, before adding the cashews, peppers and carrots. After another minute when they have taken on a glazed look, (the vegetables I mean… not your eyes… under an existential crises!) pour in the soya and sautee for another minute then take them out and place the whole mushroom inside. Sear the mushroom on both sides and the edges too. Spoon the vegetables back into it and place them into the pan again searing on both sides to press in the vegetables. Sprinkle some salt and pepper on this and tt some point it begins to resemble a well rounded patty. At this point take it out, resisting the temptation of biting into it.
Sautee the radish with the nigella seeds in oil for about 3-4 minutes then sprinkle with salt and take out.
Serving: Place the radish lovingly ontop of the portobellos and serve on a bed of parsely or mint garnishing and dig in with a knife and fork, as the mushroom cuts very neatly into peices.