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Tuesday, November 16, 2010

Baked Portobello & Prawn Aglio Olio


Take a look at those fresh and big portobello... isn't it beautiful? I can't resist them! I have been eyeing for those portobello in the hypermarket for sometime and that's it I grabbed a packet of them and whipped up something cheesy for dinner! To me, the portobello is the "King" of the mushrooms. It is vibrant, big, strong, juicy, sophisticated and did I say, pricey? Nevertheless, it is pricey in Malaysia.


In general, mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide several nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more. Mushrooms are the only fresh vegetable or fruit with vitamin D. It helps protect against some cancers, good source of B vitamins and it is a source of the essential antioxidant selenium in the produce aisle. Reference from here. Check out more info on portobello here.

Can you imagine having juicy baked portobello stuffed with plenty of ingredients and melting cheese in your mouth? *simply heaven!* Serve them with the prawn aglio olio is such a prefect match made in heaven! It is a nutritious, sophisticated and tantalizing combination for a perfect dinner. Next time, if you want to impress your partner or friends, throw them a perfect make over party with these dishes. They will definitely give you a round of applause! Moreover, it is home cook! *wink*

Mushrooms before baked

10 pcs Portobello mushroom
20 pcs medium-sized prawns
1/4 red bell pepper, diced
1/4 yellow bell pepper, diced
Mozzarella/cheddar cheese
Salt to taste
Dried oregano, basil & coriander leaves
Freshly ground black pepper
Extra virgin olive oil

1. Rinse portobello mushrooms briefly, pat dry and set aside.
2. Grease a baking tray or dish with some olive oil.
3. Arrange portobello mushrooms bottom up on the baking tray. Sprinkle some salt & cheese on each mushrooms.
4. Pre-heat oven to 350ºF. Heat up 2 tablespoons of olive oil, saute bell peppers briefly.
5. Add in prawns and saute briefly. Off fire.
5. Sprinkle salt, black pepper, dried oregano, basil, coriander leaves & paprika. Mix well
6. Spoon mixture onto each mushrooms. Top up with more cheese.
7. Sprinkle extra olive oil. Bake at 350ºF until cheese melted (approx. 10-15 mins depending on the size of your mushroom).
8. Serve with prawn fusilli aglio olio.

1. Choose fresh and big portobello. Do not soak fresh mushroom, wash briefly.
2. Baking time may vary depending on the size of the mushrooms.


Recipe for Prawn Fusilli Aglio Alio

3 cups fusilli
20 pcs large prawns, remove shells
1/4 yellow bell pepper, slice thinly
1/4 red bell pepper, slice thinly
3 cloves garlic, minced
Extra virgin olive oil

Salt to taste
Paprika/chilli flakes, dash
Dried oregano, dash
Dried basil, dash
Parmesan cheese, grated

1. Cook fusilli according to the pack instruction. Drained. (see note 1)
2. Heat up olive oil, saute garlic. Add in bell peppers. Stir fry for 1 min.
3. Add in prawns, stir fry until prawns turn pink.
4. Pour in fusilli. Stir fry for another minute. Off fire.
5. Add seasoning, except parmesan cheese. Toss well.
6. Dish up. Add parmesan cheese just before serving.

1. Prepare a pot of water with pinch of salt and dash olive oil. Add in fusilli and cook until al-dente.
2. You may use spaghetti, penne, linguine or farfalle to replace fusilli.
3. The serving size is vary depending to the amount of people.

8 Comentários:

Food For Tots said...

Did you throw a makeover party to your partner? He must be very impressed with this dish and gave you countless rounds of applause. Hehehe!

♥peachkins♥ said...

WOW! Those mushrooms looks amazing!

Little Corner of Mine said...

Delicious! I love Portobello in any way.

Bits of Taste said...

FFT: Haha... my partner loved it so much! Hope yours too!

peachkins: Thanks a lot!

LCOM: Thanks!

Little Inbox said...

Portobello is expensive, but once a while still ok la. Usually I just buy button mushroom.

KidsDreamWork said...

This look so delicious! I am not a big fan for mushroom but portobello is exception, and your dish looks just so yummy!

noobcook said...

I love portebello, and it goes well with your pasta!

Anonymous said...

Damn, certainly nice article. How can I find your subscription?

Katty Swift
spy shop

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