Garlic, Ginger, Lemongrass and Pecorino Stuffed Mushrooms
Author: 
Recipe type: Gallbladder Friendly
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
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.
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.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2014/05/10/ginger-garlic-lemongrass-and-pecorino-stuffed-mushrooms/