Portobello Mushrooms with Beef and Aubergine (1)
Light lunch or supper in 30 minutes, these meaty portabello mushrooms are stuffed with beef mince and topped with goats cheese.
prep time
15 mins
cook time
15 minutes
serves
8 people
Ingredients
- 225g lean beef mince
- 1 small aubergine, finely diced
- 8 large Portobello or flat mushrooms, stalks removed, finely chopped and reserved
- 2 tablespoons freshly chopped tarragon or mint
- 2 tablespoons olive oil
- 50g soft goat's cheese, crumbled
Method
- Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
- Heat a large, shallow, non-stick frying pan until hot and dry fry the mince for 7-10 minutes until brown. Add the aubergines and the reserved chopped mushroom and cook for a further 3-4 minutes, stirring occasionally. Season and add the freshly chopped herbs.
- Meanwhile, place the mushrooms on a flat baking sheet, season, drizzle with the olive oil and roast for 3-4 minutes.
- Spoon the beef filling evenly over the mushrooms and finish with the goat’s cheese.
- Return to the oven and cook for 2-3 minutes until the cheese melts or place under a hot grill for 1-2 minutes.
- Serve with simply dressed salad leaves and baby cherry tomatoes.
