Simply Beef and Lamb

Portobello Mushrooms with Beef and Aubergine

Serves: 8 Prep Time: 15 minutes Cook Time: 15 minutes

Light lunch or supper in 30 minutes, these meaty portabello mushrooms are stuffed with beef mince and topped with goats cheese.

Ingredients

  • 225g/8oz lean beef mince
  • 1 small aubergine, finely diced
  • 8 large Portobello or flat mushrooms, stalks removed, finely chopped and reserved
  • Salt and freshly milled black pepper
  • 30ml/2tbsp freshly chopped tarragon or mint
  • 30ml/2tbsp olive oil
  • 50g/2oz soft goat's cheese, crumbled

Method

  1. Preheat the oven to Gas mark 5, 190°C/375°F.
  2. Heat a large, shallow, non-stick frying pan until hot and dry fry the mince for 7-10 minutes until brown. Add the aubergines and the reserved chopped mushroom and cook for a further 3-4 minutes, stirring occasionally. Season and add the freshly chopped herbs.
  3. Meanwhile, place the mushrooms on a flat baking sheet, season, drizzle with the olive oil and roast for 3-4 minutes.
  4. Spoon the beef filling evenly over the mushrooms and finish with the goat’s cheese.
  5. Return to the oven and cook for 2-3 minutes until the cheese melts or place under a hot grill for 1-2 minutes.
  6. Serve with simply dressed salad leaves and baby cherry tomatoes.

 

Method

  1. Preheat the oven to Gas mark 5, 190°C/375°F.
  2. Heat a large, shallow, non-stick frying pan until hot and dry fry the mince for 7-10 minutes until brown. Add the aubergines and the reserved chopped mushroom and cook for a further 3-4 minutes, stirring occasionally. Season and add the freshly chopped herbs.
  3. Meanwhile, place the mushrooms on a flat baking sheet, season, drizzle with the olive oil and roast for 3-4 minutes.
  4. Spoon the beef filling evenly over the mushrooms and finish with the goat’s cheese.
  5. Return to the oven and cook for 2-3 minutes until the cheese melts or place under a hot grill for 1-2 minutes.
  6. Serve with simply dressed salad leaves and baby cherry tomatoes.