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| Stuffed Portobello Mushrooms |
Having launched this blog with
much gusto, I was forced to sit back and re-think my direction, not just for my
scripted musings, but for the entirety of Herft Creations…my scrumptiously,
wholesome pet project.
For those of you returning…you
will notice the new layout, representing a wholesome meal plan that includes
every colour of the rainbow! And what of the purple? Suffice
it to say…it is JUST for the love of purple!
Going back to our bright and
beautiful rainbow…the importance lies, not just in colour variation, but also nutritional
equilibrium....and therein lies the source of deprivation! You will often hear
those founts of dietary sagacity, spewing forth their pearls of wisdom on the evils
of carbs and how they are to be avoided at all cost! What these experts neglect
to mention, is that our bodies do, in fact, require carbs for energy and, most
significantly, that all fruits contain healthy carbs, as do many vegetables.
In my quest for a wholesome, yet
enjoyable diet, I came up with the following recipe, in which, one serving
contains 35% carbs (according to the illustrious MyFitnessPal app). If like me,
you are dependent on this app to help you stay disciplined, you can easily add
a serving of “Herft Creations Stuffed Portobello Mushrooms” to your daily meal
in-take.
For this recipe you will need:
8 Portobello Mushrooms (these are
your carbs!)
350 gm minced beef (if you don’t
like beef, substitute with a mince of your choice)
2 medium sized carrots – grated
4 spring onions – chopped
4 medium size tomatoes – finely diced
2 chillies chopped (optional – I used
“Bird’s Eye" Chillies – available at Woolworths)
2 teaspoons ginger paste
4 teaspoons garlic paste (feel free
to increase this quantity to suit your taste buds)
A handful of baby spinach
6 tablespoons Ricotta cheese
Salt (I use Himalayan Pink Salt),
Pepper, Chillie Powder (to your desired quantities)
Dried Italian Herbs (Again – go with
your preference in quantity – but I am quite heavy-handed with this, as well as
the garlic as the combination of the 2 really bring out the flavours of the
dish). I would also replace this with fresh basil when my plant isn’t suffering
from gross neglect!
The actual making of this dish is
very simple.
2) Cut
off the mushroom stems – finely dice and add to the mince mixture. I also
peeled the mushrooms, chopped the peel up and threw that in. You need to remove
the mushroom gills too, so that the inside is flattened, ready for stuffing,
you could throw the gills into the meat mixture too
3) Simmer the mince mixture for about 20 mins on low heat (or until the meat is
half cooked), stirring occasionally.
4) Line
a tray with baking paper and place the mushrooms upside down on the tray.
5) Fill
each mushroom with the mince mixture – be careful to spread the meat evenly
inside the mushroom and make sure the top is not heaped.
6) Once
all the mushrooms are filled – cover the mince with one layer of baby spinach
leaves
7) Cover
the spinach leaves with the ricotta.
8) Bake
in a convection oven at 180˚C for 30 minutes
9) Serve
on a bed of fresh spinach or lettuce (not included in nutrition count)
This recipe serves 4 people
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