Grilled and Stuffed Portobello Mushrooms

Name: Grilled and Stuffed Portobello Mushrooms
Yield: for 4 people as a starter
Cuisine: Asia
Ingredients: 2 cm/ ¾ in piece of ginger, peeled; 2 carrots, peeled; 1 large red pepper, deseeded; salt and pepper; 2 tsp olive oil; 4 Portobello mushrooms, stalks removed; 2 large plum tomatoes or vine tomatoes, skinned, deseeded, and quartered, then each quarter sliced into three; 2 tbsp olive or sunflower oil; 1 large red onion, thinly sliced; 1 tbsp light soy sauce; ½ tsp salt; ½ tsp cayenne or black pepper; 115 g/ 4 oz mangetout peas, cut at an angle into tiny sticks

Preparation info

for
4
people as a starter

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

These large open-capped mushrooms are ideal for filling with all sorts of delicious and colourful food. Make sure that the mushrooms and the fillings are all pre-cooked to the point where the final grilling is just a matter of re-heating them and giving them that freshly grilled look.

Ingredients

4 Portobello mushrooms, stalks removed
2 tsp olive oil
salt and pepper

Asia
Starter
Vegan
Southeast Asia

Method

The mushrooms first need to be baked in an oven preheated to 180°C/350°F/Gas 4. Before putting them in the oven, brush them all over with a little oil, arrange them gill side up on a baking tray and season well. Bake for 8-10 minutes, remove and leave them to get cold before you arrange the filling o