Portobellos rellenos de queso de cabra y jitomate/ Portobella mushrooms stuffed with goat cheese and tomato

Portobellos rellenos de queso de cabra y jitomate

Ya se acerca Halloween y el Día de Muertos y estamos en full mood festejo. Toda la casa está decorada, ya tengo dos tandas de pan de muerto hecho y me han pedido otras 4 para vender. Ya organizamos la pedida de dulces con los vecinos y amigos y ya mandé a hacer un pastelote de cupcakes en forma de catrina.

Esta receta fue idea de mi nutrióloga, y se me hizo súper buena cena o acompañamiento de comida. El hongo portobello me encanta y combinado con el queso de cabra, cebollín, cebolla y jitomate sabe delicioso.

Es súper fácil de hacer y puedes hacer la mezcla el lunes y tenerlo listo para rellenar los hongos en la semana.

Me gusta marinar los hongos en aceite de oliva con ajo para que tenga más sabor y al momento de hornearlos, no se sequen tanto, pero si te da flojera, mételos al horno directo. Y me emocionó que usé mi aceite de oliva que traje desde Italia.

Lo serví con mi “arroz” de coliflor verde, tinga y berenjenas a la parmesana. El agua del día fue de limón con fresa.

Un abrazo,

Maca

 

Hongos portobellos rellenos de queso de cabra y jitomate

Portobellos rellenos de queso de cabra y jitomate

INGREDIENTES

3 porciones

3 hongos portobellos grandes limpios

140 gr de queso de cabra

¼ taza jitomate picado finamente sin semillas

2 cucharadas cebolla finamente picada

1 cucharada de cebollín picado

¼ taza aceite de oliva extra virgen de buena calidad

2 dientes de ajo machacado

Sal y pimienta al gusto

 

INSTRUCCIONES

  1. Mezclar el aceite y el ajo. Sazonar con sal y pimienta y dejar reposar 20 minutos
  2. Precalentar el horno a 180°C
  3. Barnizar los hongos portobello con la mezcla de aceite por dentro y por fuera y dejar reposar 5 minutos
  4. Hornear los hongos por 10 minutos
  5. Mezclar el resto de los ingredientes (lo hice con un tenedor) hasta que estén bien integrados
  6. Sazonar con sal y pimienta
  7. Agregar el relleno a los hongos
  8. Deja reposar por 5 minutos y servir

_____________________________

Stuffed portobella mushrooms with goat cheese and tomatoes

Halloween and the Day of the Death are around the corner and we are in full celebratory mood. The house is decorated, I have already baked two batches of Bread of the Death with 4 more orders waiting to be delivered. We have organized the treat or trick event with the neighbors and family and I have order a huge cupcake cake in the shape of a Catrina.

This récipe was the idea of my nutritionist and I thought it was a super idea as a side or dinner. I love portobella mushrooms and they go great with the goat cheese, chives, onion and tomato.

It is super easy to make and you can make the cheese mixture on Monday and have it ready in the fridge to use throughout the week and just stuffing the mushrooms.

I like to marinade my mushrooms with olive oil and garlic to add more flavor, and to avoid them from drying out so much while baking, but if you don’t feel like it, you can skip this step and just bake them directly. I was excited because I got to use the olive oil I brought back from Italy.

I served it with my green cauliflower “rice”, tinga and parmesan eggplants. The water of the day was lemon-strawberry.

Hugs,

Maca
Stuffed portabella mushroom with goat cheese and tomatoes

INGREDIENTS

3 servings

3 large portobella mushrooms cleaned

140 gr goat cheese

¼ cup tomatoes cubes and seeded

2 tablespoons onion finely chopped

1 tablespoon chives chopped

¼ cup good quality extra virgin olive oil

2 garlic cloves minced

Salt and pepper to taste

 

INSTRUCTIONS

  1. Mix garlic and oil. Season with salt and pepper and let rest for 20 minutes
  2. Preheat the oven at 180°C
  3. Brush mushrooms with the oil mixture inside and out and let rest for 5 minutes
  4. Bake mushrooms for 10 minutes
  5. Mix the rest of the ingredients (I did it with a fork) until everything is well integrated
  6. Season with salt and pepper
  7. Stuff mushrooms with filling
  8. Let rest for 5 minutes
  9. Serve
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