Recently I read an article on the Times newspaper on how mushrooms should be considered a superfood. They contain lots of vitamins particularly vitamin D which many people in Northern countries like the UK are very low of; they also have many minerals and virtually no fat. Several studies have also revealed that mushrooms could help reduce the risk of heart disease and cancer.
In any case, superfood or not I have always used mushrooms in my cooking: a pasta with mushrooms is one of the quickest ones to prepare and very tasty too.
This time I wanted to try stuffed mushrooms that's why I bought the Portobello variety which are perfect for this purpose.
I have used cornmeal and a bowl of spinach with an egg to make a nice gluten free topping. I have added some breadcrumbs (use gluten free ones if you are celiac) but you can leave them out and use only cornmeal if you prefer. Adding breadcrumbs will help making a softer consistency though.
I served them with salad and rustic bread for a light and tasty lunch.
- Prep Time : 15 minutes
- Cook Time : 30 minutes
- Yield : 4
- Portobello mushrooms (large mushrooms) - 4 (about 350 g or 3 cups in weight)
- fresh spinach - 200 g - 1 cup
- grated parmesan cheese - 3 tbsp + extra to sprinkle
- cornmeal - 100 g - 2/3 cup
- olive oil
- nutmeg - pinch
- egg - 1
- breadcrumbs (gluten free if you are a celiac) - 50 g - 5/8 cup
- salt and pepper
- fresh parsley - small bunch
Clean the mushrooms with a damp cloth or with a little bit of water (do not soak them in water).
Sprinkle them with a little bit of salt.
Steam the spinach then put them in a processor with the cheese, the egg, the nutmeg, parsley, breadcrumbs and cornmeal, salt and pepper and 3 tbsp of olive oil. Whiz to a puree consistency. Add a little more olive oil enough to get a smooth consistency. Mix well and spread the mixture on top of the mushrooms.
Sprinkle them with a little olive oil, some more grated cheese and bake at 200C of 390F for approximately 30 minutes or until golden on top. Serve warm.