- 5 large flat mushrooms or Portobello mushrooms
- 300g soya mince (or can be replaced with chicken/lamb mince)
- 4 spring onions, sliced
- 125g tomatoes, chopped
- 80g mangetout, chopped into small pieces
- 2 medium potatoes
- 125g cheddar cheese, grated
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 5 tbsp fresh coriander, chopped
- 1 small finger green chilli, finely chopped
- 1 tsp turmeric
- 1 tsp garam masala
- ½ tsp coarse black pepper
- 1 tsp red chilli powder
- ½ tsp cumin powder
- 4 tbsp olive oil
- 20g garlic butter
- 1 ½ tsp salt to taste
For the mushroom coating:
- ½ lemon freshly squeezed
- 3 tbsp extra virgin olive oil
- ¼ tsp red chilli powder
- ½ tsp garlic powder
- ¼ tsp turmeric powder
- ½ tsp garam masala
- ¼ tsp salt
- ½ tsp garlic and coriander seasoning
- Begin with pre-heating the oven to gas mark 180ºC.
- Rinse and pat dry the mushrooms.
- Mix all the coating ingredients together thoroughly and then coat the bottom of each of the mushrooms and the inside of the mushrooms rubbing the mixture onto the mushrooms using your fingers to evenly spread the coating all over each. Then leave the mushrooms to one side until needed.
- Blanch the mangetout for 2 minutes (should still retain somewhat of a crunch in texture) and leave to cool to one side until needed.
- Boil the potatoes (skin on) and once they are boiled, remove them from the heat and run under cold water before peeling the skin. When the potatoes are peeled and dry, grate them, mix in the garlic butter and leave the potatoes to one side until needed.
- To make the filling, fry the spring onions in olive oil for about 3 minutes until slightly golden
- Add the ginger and garlic pastes and green chillies to the saucepan and cook for about 1 minute.
- Add tomatoes and cook for 5 minutes before adding the turmeric, red chilli powder, cumin powder, salt and coarse black pepper, mix well.
- Put in the mince and break up well (so the mince does not clump together), cook for 5-6 minutes (add a little water if required to prevent the mixture from sticking).
- Add the boiled mangetout to the filling and cook for another minute or so.
- Add the final touches of garam masala and coriander, cook for 30 seconds and remove the filling from the heat.
- Then add the grated potato to the mince mixture and combine thoroughly, add a little more seasoning if needed at this stage.
- Leave the mixture to completely cool and then start to fill each of the marinated mushrooms using a tablespoon to fill the mixture into the mushrooms, pressing the spoon down so that all the mixture stuffs right into each mushroom (split the mixture amongst mushrooms as evenly as you can, do not over-fill, should be about 4cm of filling in each).
- When all of the mushrooms have been filled, sprinkle each with the cheese, pressing the cheese down on to the filling lightly.
- Cook the mushrooms in the oven for 20-25 minutes until the mushrooms have cooked and the cheese on the top has browned.
- Drain off the juices and serve.