This a recipe for curry filled shrooms, it usually serves 3. As per usual, all measurements are approximate, as all the best cooks know!
(This is a #LCHF Low Carb, High Fat dish)
- 1/2 lb Minced beef
- 1 Onion, chopped how you like
- 3 Portobello mushrooms, hollowed out
- 4-5 Regular shrooms, chopped
- 1 Tomato, chopped
- 2 tsp Garlic purée
- 1 tsp Chilli powder
- 2 tsp MSG
- 5 tsp Madras curry powder
- 2 tsp Ground mixed spice
- 1 tsp Mustard powder
- 1 tsp onion powder
- 1 tsp salt, or to taste
- 1/2 tsp Garam masala
- 200 ml Chicken stock
- Ground nut oil for frying
Place, meat, onions, garlic, and spices in a pan – I normally used a high-sided frying pan or wok. Fry until onions are soft.
Add the chicken stock and simmer for around 15 minutes.
Brush the outside of the portobello shrooms with olive oil, and place on a baking tray covered in foil (Saves on washing up) 🙂
Pour the mixture into your hollowed out portobello shrooms, top with grated extra mature cheddar mixed with some grated mozzarella cheese, I normally add some freshly ground pepper to the top of the cheese here.
Bake in the oven for around 20 to 25 mins at 180 degrees centigrade.
Serve with Salad / Tomatoes / Coleslaw, or whatever you like!