Mushrooms are quite possibly the most underrated vegetable in our supermarkets. They have a gorgeous meatiness which means they can substitute meat in almost any dish and completely transform a carnivore's plate into a veggo extravaganza. This time, I've used our favourite fungus to replace carbs in your weekly family classic.
This is a great little dish that can easily be prepared as either an entree at any dinner party, or serve with a salad for a carb-free dinner. Tonight I whipped up a quick rocket and spinach salad with a balsamic glaze, tossed in some chopped tomatoes and feta, and voila! Easy, fresh, healthy dinner that everyone is sure to love.
I like to brush the mushrooms with garlic butter before loading on the bolognese - this gives an extra layer of flavour and provides an almost garlic-bread feel to this carb free meal. You'll almost never hear me say this, but in this very rare case these mushrooms need to be peeled. This will allow the garlic flavours to better penetrate the mushy and also give it an overall better texture.
Ingredients: Serves 4
4 Large Portobello Mushrooms, Peels and Core Removed
500g Beef Mince
800g (2 Tins) Diced Tomatoes
3 Cloves Garlic, Minced
1/2 Tsp Dried Chilli Flakes
1/2 Cup Grated Mozzarella
4 Tbs Rice Bran Oil
Salt and Pepper, to Season
Let's Make These Bolognese Mushrooms:
Preheat oven to 180 degrees fan forced. In a large saucepan, add 1 tbs oil, 2 cloves of minced garlic, and the chilli flakes. Allow oil to heat and add the mince.
Cook mince through, constantly mixing to break up the mince in small pieces. Once brown, add the canned tomatoes and stir through.
Half fill one of the empty cans with water and add to the pan. Season sauce as desired.
Allow sauce to simmer for around 20 minutes. Meanwhile, mix the remaining garlic and oil in a small bowl and brush both the insides and outsides of the mushrooms.
Transfer the mushrooms to a baking dish and top each mushroom with about 4 tbs bolognese. Sprinkle with mozzarella and bake for 10 minutes.
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