Mel Christensen

Mel Christensen

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Stuffed Portobello Mushrooms (Low Carb.)

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Stuffed Portobello Mushrooms 

 Gluten Free, Low Carb.

 

Ingredients

  • 6 large open Portobello mushrooms, stems removed (Capsicums and other vegetables may also be used. Other good options are tomatoes, eggplants, zucchinis, squash… Whatever’s going!)
  • Cooking spray
  • 1 cup homemade spicy tomato sauce (see recipe below … or to save time you could use a good quality pre-made one)
  • 2 medium zucchinis diced into small cubes
  • 400g fresh ricotta cheese
  • 2 eggs lightly beaten
  • ½ cup roasted peppers, skins removed, cut into strips
  • ½ cup grilled eggplant, cut into strips
  • ½ cup roughly chopped walnuts
  • 150g Stilton, crumbled (or your favorite  *blue cheese)
  • Salt & Pepper to season

 

Preparation

  1. Preheat oven to 180C.
  2. Lightly spray your oven tray, and cover base of tray with  tomato sauce.
  3. Place your diced zucchini in a freezer bag.  Knot the bag and microwave on high for 2 mins until zucchini is al dente.
  4. Combine the cooked zucchini in a bowl with the ricotta, egg, eggplants and capsicums and seasonings in a bowl.
  5. Fill mushrooms with this mixture.
  6. In a food processor combine the blue cheese and walnuts and process until crumbly
  7. Distribute the topping mixture evenly across the tops of the stuffed mushrooms.
  8. Place in oven for about 30 minutes or until they become brown.

 

*Mel’s  Thermomix  Chunky  Spicy Tomato  Sauce  Recipe

Blend on 8 sec / Speed 5

  • 4 cloves garlic
  • 2 birds eye chillis
  • 1 medium brown onion
  • 1 medium carrot
  • 1 medium zucchini

 

Add

  • 40g Extra Virgin Olive Oil

7 mins / Varoma/ Speed 3-4

Add

  • 1.3 kg fresh tomatoes
  • 1 tbsp. Natvia (or preferred sweetener)
  • 1 tbsp. Dried Oregano
  • 1 tbsp. Dried Basil
  • 1 tbsp. Concentrated vegetable stock (I used the TM everyday cookbook version)
  • Freshly ground pepper
  • 100g tomato paste (triple concentrate)

Cook

30mins / Varoma / Speed 1

Taste, season if required and use as required and store remaining sauce in airtight jars in refrigerator for up to 3 weeks.

*Blue cheese can be substituted for a mozzarella or Swiss cheese if preferred.