Wednesday, April 18, 2007

Onion-stuffed Portobello Mushrooms

One of my favorite dishes to make. Simple, looks quite posh, and tastes great too! Firm, juicy mushrooms, filled with sweet caramelized onion and tomato, topped with golden cheese. The Portobello mushrooms can be replaced with any large-capped mushroom, but adjust the amount of filling.

2 medium Portobello mushrooms, cleaned, with stems cut off
1 large onion, halved and sliced thinly
1 large tomato, diced
1 teaspoon sugar
Salt and pepper, to taste
Olive oil for drizzling and frying
1 cup grated cheddar/mozzarella cheese

1. Preheat oven to 180C. Drizzle some olive oil on a foil-lined baking tray, lay the mushrooms on top, lightly drizzle mushrooms with olive oil.
*hint: the mushroom infused olive oil you get at the bottom of the pan at the end of baking makes a really nice salad dressing for a tiny salad.*
2. Heat about a tablespoon of olive oil in a frying pan. Fry onions till fragrant, add sugar and tomatoes. Keep frying till onions turn light brown and tomatoes are soft. Season with salt and pepper if you like.
3. Fill the mushroom caps generously with the onion and tomato filling, but not too full till the point you can’t sprinkle the cheese on top (I like lots and lots of cheese). Coat onion filling well with grated cheese. Pop into the oven for about 20 minutes, or till the cheese is a nice golden brown.

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