Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Oregano, Pine Nut and Mozzarella Stuffed Mushrooms With Chilli
by Rukmini Iyer from The Green Barbecue
Easy
Serves 4
Total 25min
Prep 10min
Cook 15min
Bolster your barbecue repertoire with these stuffed mushrooms from Rukmini Iyer. Make them vegan by replacing the mozzarella with a tofu alternative.
Discover more delicious Mushroom recipes
From earthy risottos to flaky pies
From the book
The Green Barbecue
Rukmini Iyer
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
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Introduction
I love a stuffed mushroom; these supersized offerings take minutes to put together and taste like a hot summer day in the Mediterranean. To veganise, use good chopped seasoned tofu as an alternative to the mozzarella. Serve in buns, like burgers, or with ciabatta on the side
Tags
Ingredients
| 250g | mozzarella, roughly chopped |
|---|---|
| 10g | fresh oregano, leaves only |
| 30g | pine nuts |
| ½ | fresh red chilli, finely chopped |
| ½ | lemon, zest and juice |
| 1 tsp | sea salt flakes |
| 4–6 | giant portobello mushrooms, stems removed |
| olive oil, for brushing | |
| To serve: | |
| 20g | pine nuts, roughly chopped |
| 5g | fresh oregano, leaves only |
| ½ | fresh red chilli, finely chopped |
Essential kit
You will need: a barbecue.
Method
Mix the mozzarella, oregano, pine nuts, chilli, lemon zest and juice and sea salt flakes together. Taste and adjust the salt as needed, and set aside.
Once your barbecue is good and hot, brush the mushrooms all over with olive oil and place on the barbecue, with the side you’re going to fill down, and the smooth side up. Cook for 7–10 minutes, until softened, then flip them over.
Carefully fill the mushroom caps with the mozzarella mixture, packing it down gently with a spoon. (You may wish to take the mushrooms off the barbecue and put them on a plate to do this.)
Cook the mushrooms smooth side down, filling side up, for a further 7–10 minutes – if you’ve got particularly giant mushrooms, you can cook them lid down or by inverting a metal roasting tin or bowl over the top to create an oven effect.
Once the mushrooms are cooked through and the mozzarella has melted, arrange on a plate, scatter over the pine nuts, oregano and chilli, and serve hot.
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Ingredients
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