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Ginger, Garlic, Lemongrass and Pecorino Stuffed Mushrooms

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Mushrooms, Ginger, Garlic, Lemongrass, PicorinoI’ve been having major problems with my gall bladder recently, which is why these pages have been a little like tumbleweed, with nothing going on – I haven’t been able to eat much of anything, so I haven’t really been cooking.

Now that I’m able to eat again, I’ve been trying to focus a lot of my eating energy on gallbladder-friendly and cleansing foods, including a lot of ginger, garlic and lemongrass.

One thing I’m really missing at the moment is a good bit of meat though – so I decided a good meaty mushroom would have to do. Cheese is really high in fat, which with having to avoid animal fats at the moment is another thing I miss, but I decided to top these with Picorino cheese – less than half the fat of cheddar, a strong taste like Parmesan, but slightly more melty.

Garlic, Ginger, Lemongrass and Pecorino Stuffed Mushrooms
 
Prep time
Cook time
Total time
 
The amounts for ginger, garlic and lemongrass here are suggestions. Add more or less as you prefer. I like them as strong flavours especially as part of a cleanse.
Author:
Recipe type: Gallbladder Friendly
Cuisine: Vegetarian
Serves: 1
Ingredients
  • 2cm ginger
  • 2 peeled cloves garlic
  • 1 stem lemongrass
  • 5g olive oil
  • 35g Pecorino or other hard cheese
  • 2 large Portobello mushrooms
Instructions
In the Thermomix:
  1. Put the grill on in your oven.
  2. Place ginger, garlic and lemongrass in the Thermomix and whizz for 15 seconds on speed 8.
  3. Scrape down the sides, drop 5g olive oil through the lid, and cook 4 min/ 100C
  4. Add the cheese, 7 secs/speed 10
  5. Scoop half the mixture into one mushroom, then the rest into the other
  6. Place in the oven for 15 minutes, but watch from 10 minutes so that the cheese doesn't burn.
  7. Your mushroom should still be firm and meaty but soft and juicy enough to eat.
Regular way:
  1. Put the grill on in your oven
  2. Place ginger, garlic and lemongrass in a blender or chop finely
  3. Add olive oil and cheese, grated or blended too.
  4. Scoop half the mixture into one mushroom, then the rest into the other
  5. Place in the oven for 15 minutes, but watch from 10 minutes so that the cheese doesn't burn.
  6. Your mushroom should still be firm and meaty but soft and juicy enough to eat.

I hope you like it!


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Permanent link to this article: https://www.keeperofthekitchen.com/2014/05/10/ginger-garlic-lemongrass-and-pecorino-stuffed-mushrooms/

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