These beautifully gigantic stuffed portobello steaks are a delicious option if you are craving for an explosion of flavours that are quick and easy to make. Even though this dish is completely vegetarian and borderline vegan (with a few alternations), even Mr. N liked this combination who is the ultimate carnivore. They are easy on the eye and palette and immensely adaptable as they work as a side dish, appetizer or as a simple meal from day to evening. Today we will be serving them as a side dish with lamb chops for Easter dinner. They are stuffed with a nutrition-packed filling that will actually leave you feeling healthy and completely satisfied. The stuffing is a spinach-based paste that has a subtle hint of garlic in the background but still lovely and fresh from the green leaves. The mushrooms are dressed with a simple turmeric dressing that has a bit of kick to it, chili flakes, sprouts, and mache salad leaves.
Blend all ingredients in a food processor until smooth
Mix all ingredients together and add a dash of lime juice for acidity
Preheat oven to 200 C. Wash the portobello mushrooms clean and remove the stalk as it will be used in the paste. Place the mushrooms in a baking tray and scoop some spinach paste (that was blended in a food processor) into them. Brush the sides of the mushroom with olive oil and place into the oven for about 30-40 minutes. After the first 15 minutes of being in the oven, drop the temperature to 170 C. Once ready, garnish with ground green pepper and chili flakes, the turmeric dressing, baby sprouts, fresh mint and mache salad. Add some lemon juice if needed!