Easy entertaining portobello mushrooms stuffed with creamy, spiced smoky Aubergine pulp and Beetroot.

15 Nov
Easy entertaining portobello mushrooms stuffed with creamy, spiced smoky Aubergine pulp and Beetroot.

Easy entertaining portobello mushrooms stuffed with creamy, spiced smoky Aubergine pulp and Beetroot.

Today I, who normally feasts three times a day and devours snacks liberally throughout the day, did not each eat lunch till 3.30pm. It’s been one of those days.

My boy and I went bowling this morning with some friends. Every time I put him down he bulleted back to the front desk where they’d displayed toy cars (for which he has a relentless infatuation with) for purchase. He thought every turn was his and he performed a series of victory leaps every time he pushed the ball (not necessarily knocking the skittles down.) Any spare pockets of time were filled by him lugging balls over to me. He’s  21 months old. His friend sat sweetly on the bench until her mum picked her up for her turn.

So we came home and he didn’t want to eat, then he didn’t want his nap. Great timing, as I have the BBC Good Food show tomorrow, where I am on the Tesco interview stage and I haven’t even done my legs. Fabulous. It’s ok, I have tights…I think.

It’s so cold anyway now, who goes out without tights? I’d go out in one of those onesies nowadays. Because it’s so cold, we are tending to have cosy meals in with friends and family…we’ve got an open fireplace in our home, so we get it going, get some blankets out and just talk. This is the stuff that makes me happy. But when you’ve had days like I have had today, you probably don’t want, or simply can’t spend hours in the kitchen preparing for a meal with friends. To be honest, if I have spent a very long time preparing I feel less relaxed and able to enjoy myself.

So here is a recipe for those days where you just feel too cold and tired. You want to live, laugh, eat and be merry…without some much hard work. Of course?

Portobello mushrooms cook really quickly, which is of course fabulous when in a hurry. I roasted the Aubergine in the morning which made life a bit easier because all I had to do was scoop out the pulp, mash it and then stick all the rest of the incidents together. It was just that easy. I think it took me about 20 mins including cooking time. Go on, get your friends round…

Ingredients to serve 3

3 portobello mushrooms
500g Aubergine
75g cooked Beetroot
100g crème Fraiche
Salt to taste
3/4tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp chilli powder

Method

1. Roast the oiled Aubergines in the oven at 180′ degrees until they are shrivelling and can be pierced all way through. Mine took 25 minutes. Allow the Aubergine to cool before removing the skin and mashing the pulp with a fork.
2. In a bowl, combine the Aubergine, spices, salt and crème fraiche, then grate the Beetroot into the bowl. Combine it all well.
3. Wash the mushrooms and remove the stalk. Place them onto a baking tray and stuff with the mixture evenly. Top the mushrooms with grated cheddar and breadcrumbs and place them into a preheated oven at 180 degrees.
4. Cook the mushrooms for eight minutes and serve immediately.

10 Responses to “Easy entertaining portobello mushrooms stuffed with creamy, spiced smoky Aubergine pulp and Beetroot.”

  1. foodbod November 15, 2013 at 7:32 pm #

    So many memories of when my son was that age!!! The recipe looks great, I love the use of the aubergine

    • Deena Kakaya November 15, 2013 at 7:35 pm #

      Oh you too? Joyful isn’t it…

      I had this for lunch today, at 4ish..it’s really different, I think it’ll be a winner x

      • foodbod November 15, 2013 at 7:53 pm #

        I’m always roasting whole aubergines so it will be good to try doing something different with them

        • Deena Kakaya November 15, 2013 at 7:54 pm #

          That’s great to hear, I really hope you like this dish xx

          • foodbod November 15, 2013 at 7:55 pm #

            ☺️

  2. Choclette November 17, 2013 at 1:18 pm #

    This sounds such an interesting and innovative dish Deena. I’m a bit fussy with aubergines, but I’m really intrigued by this and might just have to try it.

    • Deena Kakaya November 17, 2013 at 1:20 pm #

      Hello lovely, so wonderful to see a comment from you. My husband is also fussy with aubergine but with this one you don’t get slithery skin of chewiness, it’s rather smooth, creamy and smoky. I do hope you’ll try it. Thanks again for taking the time to comment xxx

  3. Rachel Cotterill November 21, 2013 at 7:06 pm #

    I had never thought of using aubergine in a stuffing like this. It sounds wonderful 🙂

    • Deena Kakaya November 21, 2013 at 8:21 pm #

      Hi Rachel, thanks so much for stopping by! The aubergine is light and smooth as well as smokey I’m this one; I hope you’ll try it xx

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