RECIPE:
Stuffed Portobello Mushrooms

Instructions

1. Prepare mise en place, preparing all ingredients as above, and preheat oven to 420f/215 C
2. Crush red pepper flakes, fennel seeds, 1 tsp oregano, and star anise in a pestle mortar, until ground.
3. Using hands, combine burgers in a bowl with the ground spice blend and a pinch of salt and pepper. Work through until thoroughly mixed.
4. Take mushroom cups and place face up on a board, fill with seasoned burger mixture and pack down.
5. Heat a cast-iron pan on medium-high heat and add a little olive oil when hot. Place mushroom face down on the cast iron pan.
6. Heat a pot on medium-high heat, add 4 TBSP olive oil, ½ diced onion, and 6 sliced garlic cloves, followed by the diced mushroom stems and capers. Stir.
7. Use a spatula to move the mushroom around the pan, to avoid sticking. Flip when slightly browned and set aside in a casserole dish. Add another mushroom to the pan face down and repeat the process. Sear quartered onions to the pan to when mushrooms have been removed. Add a little oil, salt, and pepper.
8. Add tins of tomatoes to the pot, crushing the whole tomatoes with your hand. Stir. Add bay leaf (remember to remove before serving). Add 1 tsp salt and black pepper. Cook down for 5 minutes.
9. Once onions are cooked, add into casserole dish around the mushroom and turn off the heat under the cast-iron pan. Add one scoop of sauce to the pan, swirl, and pour over mushrooms. Stir through sauce for a few more minutes and pour over portobellos and onion in the casserole dish. Use a spoon to even out.
10. Bake in the oven for 20 minutes.
11. Heat pot on medium-high heat, pour in 350 ml (1 ½ cups). Add 4 sliced garlic cloves to water, with butter. Bring to a boil and whisk, add a pinch of salt and pepper ½ tsp smoked paprika, ½ tsp oregano. Add in polenta slowly, keep whisking, as it will start to thicken straight away. Lower heat to a medium-low once combined and bubbling. Add cheese, a little milk and keep stirring Turn heat off and cover.
12. Check Mushrooms after 20 minutes and cook for a further 15 minutes to reduce, remove and set aside to cool for 10 minutes.
13. Transfer mushroom to cutting board and slice.
14. Sear baby spinach in a cast-iron pan on medium-high heat, add a pinch of salt and pepper. Turn off the heat once wilted.
15. Heat polenta again and whisk through, ready to serve.
16. Plate up! Add a large spoon of Polenta to the centre of the plate, spinach to the side, and slices of mushroom on top, top with sauce.