Stuffed Mushrooms #2

After the success of making stuffed mushrooms recently using leek, tomato and pine nuts, I decided to make a different filling using ingredients I had in the kitchen.   These turned our really well with their slightly African taste from the Berbere spice.

INGREDIENTS:

2 onions
2 large carrots
Handful of raisins
Handful of flaked almonds
2 teaspoons Berbere spice
Olive oil for cooking
4 large mushrooms (Portobello or large field mushrooms)

METHOD:

Peel and finely chop the onion and grate the carrot.

Heat a little oil in a fry pan and gently sauté the onion and carrot for a few minutes before adding the raisins, almonds and spice. Fry gently for a few more minutes to release the wonderful aroma of the spice. Set aside to cool.

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Onion, carrot, raisins and flaked almonds before adding the spice

Remove the stalks from the mushrooms. Heat a little oil in the fry pan and carefully fry the mushrooms for one minute on each side. Remove from pan and place on a baking sheet.

Fill with the onion/carrot mixture.

Bake for approximately 20 minutes at 160°C. Leave to stand for a minute or two and serve warm.

I’ve made this recipe a few times now but each time have been so keen to eat them that I have forgotten to take a photo of the finished mushroom.  Believe me, they are delicious and very, very tasty.

NB: All the photographs used in this blog have been taken by me, and are of food I have prepared myself.

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About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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