GRILLED STUFFED PORTOBELLO MUSHROOMS IN CAPSICUM COULIS

Amazing how the sun's rays affect you.
This morning the sky is dark with rain clouds, the wild grass and the trees are swaying in the gentle breeze. The rippling effect of this is so beautiful on the canal that I see from my bedroom window.


And I am back in my childhood.
Those lovely picnics by the streams, those mushroom pickings inspite of Grandma's warning not to touch them. To keep us away from them, as they could be the poisonous ones, she told us snakes lived near them. But I used to watch them for any snakey activity and of course found none and picked them. We didn't eat those. But today I would like to, of course the ones picked up by somebody knowledgeable.

There are as many as 14,000 species of mushrooms.
I can understand why mushroom picking is a passion with some. I would gladly join the group of mushroom hunters just to collect them. There are reds and purples and yellows, some of them so beautiful you can hardly take your eyes off them. And they may be poisonous.

Today there are various mushrooms that are cultivated for consumption under sterile conditions like the button, shiitake, portobello, maitake, oyster and the enoki, and of course the very expensive white and black truffles.


grilled stuffed mushrooms in capsicum coulis

Mushrooms are rich in vitamin B, potassium, selenium and dietary fibers and have a low content of fat, carbohydrate and calories. They do not contain vitamin C and sodium. One cup cooked mushrooms give about 3g of protein. Mushrooms when exposed to UV light produce vitamin D2.
More information on nutrition in mushrooms on my posts Chili Mushroom and Mushroom On Toast.
GRILLED STUFFED PORTOBELLO MUSHROOMS IN CAPSICUM COULIS
serves 4 to 6
This dish takes about an hour but you can reduce the time by preparing the coulis and the fillings ahead.

Ingredients:
.Portobello mushrooms........................12
.Olive oil..............................................for brushing mushrooms
.Salt.......................................................1 pinch

For the filling:
.Olive oil..............................................2 tsp.
.Yellow onion.......................................1 cup, very finely chopped
.Garlic...................................................1/2 Tbsp., very finely chopped
.Red chilli..............................................1/2 Tbsp., finely chopped
.Parsley...................................................1Tbsp., finely chopped
.Spinach..................................................3 cups, finely chopped
.Dried oregano........................................1/2 tsp.
.Dried basil.............................................1/2 tsp.
.Cinnamon powder..................................1 smidgen*
.Nutmeg powder......................................1 smidgen
.Black pepper powder.............................1 pinch
.Salt.........................................................to taste
.Lemon juice............................................1/2 tsp.
.Ricotta cheese.........................................2 Tbsp.

For the topping:
.Yogurt......................................................3 Tbsp
.Cream.......................................................3 Tbsp.
.Cheddar cheese.........................................60 gm., grated
.Parmesan cheese.......................................20 gm., grated
.Dried oregano leaves.................................1/2 tsp.
.Bread crumbs............................................1/2 cup
.Olive oil....................................................1 tsp.
.Salt.............................................................to taste

For the capsicum coulis:
.Red Capsicum/Bell pepper........................1 large
.Olive oil.....................................................for brushing +1/2 tsp.
.Extra virgin olive oil...................................1 tsp.
.Salt..............................................................to taste
.Pepper.........................................................1 pinch
.Tomato puree(optional)*.............................1 tsp.

Method:
.Peel and wash the mushrooms. Remove the stems.
.Brush with a little salt and olive oil and set aside.

For the filling:
.Heat 1 tsp. olive oil in a skillet.
.Add the chopped onion and a little salt.
.Saute on a low heat for 3 minutes.
.Add the chopped garlic and chopped red chili.
.Saute for another minute.
.Add the chopped parsley, mix well.
.Add the chopped spinach, dried basil and oregano  and mix well.
.Cook until wilted.
.Add cinnamon and nutmeg powder.
.Mix well.
.Check for salt and add more if required.
.Add the black pepper powder.
.Mix well and cook for 7 to 8 minutes.
.Add the lemon juice. Mix well and set aside to cool.
.When cooled to room temperature add the ricotta cheese breaking it into pieces.

For the topping:
.Mix together cream, yogurt, cheeses, oregano, salt to taste(if required).
.Mix together bread crumbs, olive oil and a pinch of salt, so all the bread crumbs are coated with oil.

For the coulis:
.Cut the capsicum into large slices and de-seed it. Rub with a mixture of salt, pepper and olive oil.
.Grill the capsicum* till it starts to char a little.
.Remove from oven and puree it.
.Heat olive oil. Add the tomato puree and the capsicum puree. Cook for 1 minute.
.Remove and add 1 tsp. of extra virgin olive oil

How to proceed:
.Set the oven at 180 degree C.
.Fill each mushroom cap with the prepared filling, spreading evenly
.Top it up with the cream and cheese topping.
.Finally put the bread crumb mixture evenly.
.Bake for 20 minutes* in a greased baking dish.
.Then set the oven at grill and grill the mushrooms till the bread crumbs turn a golden brown.
.Serve these in a bed of a beautiful red capsicum coulis garnished with fresh parsley leaves.


Note:
*You can avoid the tomato puree if you like. I usually prefer it without it.
*Grill and store your capsicums for upto a week in an airtight container in the refrigerator. Top with
  olive oil for longer life. I use these in grilled sandwiches, on my pasta, or in my coulis.
*I like to bake my mushrooms before grilling them as I like mine well cooked, in the juices from the
 spinach.