Whenever the weather starts getting even slightly colder, my cravings for comforting and warm dishes immediately come around. Yesterday was exactly one of those days where my laziness had taken over and my brain failed to function properly, so the only thing I had left to do was cook for myself a comforting meal and lie in bed the whole day. I decided to make these delicious mushrooms stuffed with pearled spelt, tomatoes, basil and sun dried tomatoes. For those of you who hear the word spelt the first time, spelt is a type of wheat. Since we are talking about a whole spelt here, we can not miss to mention that it is also a great source of vital mineral and vitamins. In comparison to whole wheat, spelt is considered to be the better option due to its higher mineral content of manganese, zinc and copper. It can be added to several dishes as substitute of other not so nutritious carbs such as rice and potatoes. Since its a whole grain though it is important to wash it thoroughly and soak it overnight before using it. Despite its many benefits it is not recommended for people with wheat and gluten intolerance.
Total cook time – 40 minutes
4 portobello mushrooms
1/2 whole spelt
1/4 cup sun dried tomatoes
1/3 cup chopped tomatoes
1 clove garlic
1 tsp. Oregano
1 tsp. Dried basil
1/2 tsp. Nutmeg
2 tbsp. Breadcrumbs
30 g. Parmesan
What to do?
Firstly cook the rinsed spelt in boiling water for 40-60 minutes or until tender but still remaining a bite.
1. Remove the stems from the mushroom and chop them finely.
2. Chop onion and add to the preheated frying pan with oil.
3. Sauté onions until nice and golden.
4. Add the mushroom stems, garlic and spices.
5. Stir through for 3 minutes and add the chopped tomatoes and the preboiled spelt.
6. Let the mix simmer for 10 minutes.
7. Then add the chopped sun dried tomatoes, fresh basil and chopped walnuts.
8. Preheat oven to 180 C.
9. Stuff the mushrooms with the mixture you just made.
10. Top the mushrooms with Parmesan and breadcrumbs.
11. Place stuffed mushrooms in the oven for 15-20 min or until the mushrooms have soften and the cheese has melted.
This recipe is great to be enjoyed as a main dish or as a starter.