Portobello Mushrooms with Beef and Aubergine (1)

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

Prep Time: 15 mins

Cook Time: 15 minutes

Serves: 8 people

Ingredients

  • 225g lean beef mince
  • 1 small aubergine, finely diced
  • 8 large Portobello or flat mushrooms, stalks removed, finely chopped and reserved
  • 2 tablespoons freshly chopped tarragon or mint
  • 2 tablespoons olive oil
  • 50g soft goat's cheese, crumbled

Method

  1. Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
  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.