I was thinking the other day that I don’t particularly love mushrooms, even though I generally use them quite a lot. I tend to try to think of other ways to use ingredients I don’t particularly like. I got a tip from a few websites and read no further, I decided to just try on my own. I’m not particularly brilliant with quiche either. But I decided to give it a go. They came out absolutely amazing! So yummy, and for me a great way to use a Portobello! If you give this a try I guarantee you that you can come up with something fantastic and imaginative with the ingredients. I decided to go for a simple vegetarian cheddar and onion, but the possibilities are endless! I can even vouch that these are extremely healthy and low fat and low carb. I don’t generally cut out carbs but when it’s this good why not? This is for 2 people and could be easily easily doubled, and perfect for lunch, or a impressive brunch!
3-4 large portobello mushrooms
½ c. milk
1 red onion
50g frozen spinach thawed (optional)
30g grated mature cheddar
Salt and pepper to taste
1 tsp. sunflower oil
For the Accompanying Salad:
2 salad tomatoes
Handful mint and coriander
Red wine vinegar
Preheat oven to 180C
Heat a pan with the oil.
Dice your red onion finely and add it to the oil stirring frequently and remove from heat when caramelized.
Begin to clean out the mushrooms, remove stem and use a spoon to scrape out the gills, until you have nice little ‘bowls’.
Mix the eggs and milk with salt and pepper until frothy.
Place spinach, the caramelized onion and a bit of cheese on the bottom of each mushroom.
Top with the egg mixture. (This can be tricky as some mushrooms are split and might have spillage, take care to lean them up against something so it doesn’t leak out).
Place in a hot oven for about 30-45 minutes depending on your oven.
For the Salad:
Slice the onion very thinly and soak in a few dashes of red wine vinegar.
In a separate bowl combined cubed cucumber and tomatoes, and salt liberally.
Chop the herbs, and then combine all of the ingredients and it is ready to eat.
This recipe was brought to you by the onion challenge at The Spicy Pear , and Citrus Spice UK