Chutney and Cheese Stuffed Portobello Mushrooms is a delightful recipe that combines the savoury flavours of portobellos with the tanginess of tomato chutney and the creaminess of feta or homemade paneer.. Drizzled with olive oil, baked in the oven, and garnished with fresh coriander, these stuffed mushrooms make for a satisfying gluten-free, vegetarian meal or snack option. I have a few recipe variations for making stuffed mushrooms. This chutney and cheese stuffed portobello recipe is my favourite because it reminds me of a childhood favourite – Amma’s tomato chutney. Bake until the cheese melts, and top with fresh coriander. Enjoy this easy stuffed mushroom recipe for lunch, dinner or as a snack.
Table of Contents
Why eat Portobello Mushrooms
Portobello mushrooms are essentially the mature form of brown Agaricus bisporus (commonly known as Swiss brown mushroom, Roman or Italian brown mushroom). Mushrooms are one of my favourite meat substitutes. Apart from taste and texture, its high vitamin D content makes it my essential meatless Monday ingredient, especially on cold, dark winter ones like today. They can have caps of up to 15cm in diameter, making them ideal for stuffing. They are low in calories and are the perfect canvas for creating various stuffed flavour combinations.
How to Prepare Stuffed Portobello Mushrooms
To prepare the mushroom for stuffing, wash with cold water then pat dry with a towel. Scrape out the gills with a teaspoon and cut the stem. The stem can be reused. I chop it into small pieces and freeze it to make mushroom soup. This will provide a hollow for filling with stuffing.
I prefer to bake the mushrooms first before adding stuffing as this allows for excess
moisture to escape before adding the stuffing and other toppings.
How to Stuff Portobello Mushrooms
This recipe features a chutney stuffing. It is simply tomato chutney added to the cap and then covered
with feta cheese. Baked until the cheese melts.
Chutney and Cheese Stuffed Portobello Mushrooms
Course: Vegetarian4
servings15
minutes20
minutes35
minutesKeep the screen of your device on
Ingredients
6 6 Portobello Mushrooms
3 3 ripe tomatoes
1 1 medium onion
tablespoons oil
1 level teaspoon 1 salt
2 2 jalapeno chillies
1/2 teaspoon 1/2 Durban Masala
1/2 teaspoon 1/2 cumin and coriander powder
150 g 150 feta cheese or paneer
Directions
- Prepare the Chutney. Soak the tomatoes in hot water for 10-15 minutes. This will help remove the skin.
- While the tomatoes are soaked, prepare the portobello mushrooms. Wash and pat dry. Use a teaspoon to scrape out the gills. Cut the stem off.
- Once the mushrooms are cleaned. Drizzle with olive oil and bake for 10 minutes.
- While the mushrooms bake, prepare the chutney. Remove the skin of the tomatoes. Cut in half and remove the seeds and excess water. Grate and set aside.
- Heat a heavy-based pan on medium heat. Add two tablespoons of oil. Add thinly sliced onion. Fry until soft. Add chillies. Add powdered spice. Fry for a minute or two. Add tomatoes. Add sugar and salt. Cover and allow to simmer until dry.
- Remove the mushrooms from the oven. Wipe off excess water. Fill with chutney. Top with feta slices. Bake until the cheese is soft or slightly brown.
- Top with fresh coriander. Enjoy!
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More Stuffed Portobello Ideas
Mexican Stuffed Portobello: combine minced meat, fresh jalapenos, black beans and red onion. Top with cheddar cheese.
The Mediterranean: combine Parmesan, black olives, red onion and tomato.
Chicken; Leftover roast chick with mayo and red onion, cheese
How to serve Stuffed Portobello
With a green salad or on its own as an appetizer.
