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 Ingredients: 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 Paprika Freshly ground black pepper Extra virgin olive oil Method: 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. Note: 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 Ingredients: 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 Seasoning: Salt to taste Paprika/chilli flakes, dash Dried oregano, dash Dried basil, dash Parmesan cheese, grated Method: 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. Note: 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.