*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 can chopped tomatoes (or a nice chunky homemade tomato sauce if you happen to have some on hand. Recipe below if you want to make some!)
  • 1 tbsp mixed herbs plus pinch of dried chilli (use fresh if you have!)
  • 2 medium zucchinis diced into small cubes
  • 200g fresh Quark cheese (or you can substitute with ricotta)
  • 100g sharp tasty cheese.
  • 1 egg lightly beaten
  • 100g (½ cup) sundried tomatoes, chopped
  • 100g (small handful) roughly chopped walnuts or pecans (I used a bit of both becuase that's what I had in the panty!)
  • 125g blue cheese
  • Salt & Pepper to season

 

Preparation

  • Preheat oven to 180C.
  • Open the can of tomatoes and stir in the herbs and chilli. Lightly spray your oven tray, and cover base of tray with herbed tomato sauce.
  • Place your diced zucchini in a freezer bag.  Knot the bag and microwave on high for 2 mins until zucchini is al dente.
  • Combine the cooked zucchini in a bowl with the ricotta, egg, sundried tomatoes, cheeses  and seasonings in a bowl.
  • Fill mushrooms with this mixture.
  • In a food processor combine the blue cheese and walnuts and process until crumbly
  • Distribute the topping mixture evenly across the tops of the stuffed mushrooms.
  • 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.

Quark Stuffed Portobello Mushrooms