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Champignons portobello farcis à l'aubergine et au citron confit - En-tete

Stuffed portobello mushrooms with eggplant and preserved lemon

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5/5 (13)
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Course: Main course
Cuisine: French
Servings: 1 serving
Author: Marc Winer

Ingredients

  • 1 portobello mushroom
  • 1 eggplant
  • 1 wedge preserved lemon
  • 1 clove garlic
  • 0.25 red chili pepper (chili or Spanish pepper)
  • 1 teaspoon oregano dried
  • oil avocado, mild olive or high-oleic sunflower oil, for cooking

Optional

  • 2 tablespoons nutritional yeast flakes
  • A small handful Parmesan or pecorino or Grana Padano, instead of nutritional yeast

Procédé

  • Dice the eggplant and cook it in a generous amount of oil for half an hour, until tender. The eggplant really needs to be fully cooked. It won't cook much more in the oven (and there's nothing worse than slightly undercooked eggplant).
    1 eggplant, oil
  • Press the garlic and add it for the last ten minutes of cooking. Slice the chili into thin rings and add it along with the oregano. Add a little more oil or water if needed.
    1 clove garlic, 0.25 red chili pepper, 1 teaspoon oregano
  • Cut the lemon into small pieces (including the peel). Add it for the last five minutes of cooking.
    1 wedge preserved lemon
  • Stuff the portobello with the eggplant. Bake for about 20 minutes, but check after fifteen minutes to make sure everything is cooking nicely.
    1 portobello mushroom
  • If topping with Parmesan, sprinkle it on before putting the portobello in the oven. Nutritional yeast flakes are best added after baking.
    A small handful Parmesan, 2 tablespoons nutritional yeast

Notes

Equipment: oven set to 200 degrees Celsius, large PFAS-free frying pan, spatula.
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