This is my loose adaptation of Ravinder Bhogal's recipe from her book Cook in Boots.
Serves 4 as a main dish or 8 as a side dish.
Ingredients:
8 Portobello mushrooms- about 450g, cleaned
3 cloves of garlic, thinly sliced
For the tomato sauce:
1 onion
2 fat garlic cloves
1 chilli (dried or fresh)
1 tablespoon olive oil
1 x 400g tin of tomatoes
75g roasted capsicum
Salt & pepper
2 tablespoons fresh parsley
For the crumble:
75g cheddar cheese, cubed
25g Parmesan cheese, cubed
200g bread, torn
Handful of fresh parsley
Handful of fresh basil
Preheat oven to 190C
Prepare the crumble:
Grate the cheese on speed 8 for 10 seconds. Add the bread and herbs and chop on speed 8 for 20 -30 seconds until the crumble comes together. Set aside.
Prepare the tomato sauce:
Chop the onion, chilli and garlic on speed 5 for 5 seconds. Add the oil and sauté at 100C for 3 minutes.
Add the tomatoes, capsicum, salt and pepper, and cook at 100C on speed 1 for 15 minutes with the measuring cup off. Place the basket over the hole to stop splatters, or cover with a piece of paper towel.
Add the parsley and chop on speed 5 for 5 seconds
Assembly:
Spread half the sauce over the base of a large baking dish, top with the mushrooms, stalk side up, and sprinkle with the sliced garlic.
Pour the remaining sauce over the mushrooms and top with the crumble.
Bake in the oven for 20 minutes until it's bubbling on top.
Notes:
I've increased the cheese and parsley from the original recipe and added roasted capsicum. I also used smoked garlic, which added a subtle smokiness. This dish is quite garlicky so feel free to reduce the garlic, or omit or increase the amount of chilli.
Uncooked
Cooked
