Lani Says

Stuffed Portabello mushrooms:

*please note, Talia says she just makes this to taste, so was kinda struggling to give definitive measurements – but here are her non-definitive measurements below:

• 10-12 Portabello mushrooms
• 100g button mushrooms
• 3 spring onions chopped
• 2 garlic cloves finely chopped
• Extra Virgin Olive oil
• 2tbsp (approx) Red wine vinegar
• tbsp of cream
• 1/2 cup (approx) Pam’s sage stuffing mix
• Grated parmesan cheese
• salt & pepper

Remove the stems from the portabello mushrooms. Place the mushrooms on a baking tray, drizzle w olive oil.

Chop the stems and the button mushrooms finely. Saute the garlic, spring onions and chopped mushrooms in olive oil over med-high heat. Add red wine vinegar, stir till almost all the vinegar has reduced down. Add a dash of cream, season w salt and pepper. Remove from heat. Stir the stuffing mix and parmesan cheese through the mixture. Spoon onto the portabello mushrooms, top w a litlle more grated parmesan. Bake for 15mins at 200C