I’ve been having major problems with my gall bladder recently, which is why these pages have been a little like tumbleweed, with nothing going on – I haven’t been able to eat much of anything, so I haven’t really been cooking.
Now that I’m able to eat again, I’ve been trying to focus a lot of my eating energy on gallbladder-friendly and cleansing foods, including a lot of ginger, garlic and lemongrass.
One thing I’m really missing at the moment is a good bit of meat though – so I decided a good meaty mushroom would have to do. Cheese is really high in fat, which with having to avoid animal fats at the moment is another thing I miss, but I decided to top these with Picorino cheese – less than half the fat of cheddar, a strong taste like Parmesan, but slightly more melty.
- 2cm ginger
- 2 peeled cloves garlic
- 1 stem lemongrass
- 5g olive oil
- 35g Pecorino or other hard cheese
- 2 large Portobello mushrooms
- Put the grill on in your oven.
- Place ginger, garlic and lemongrass in the Thermomix and whizz for 15 seconds on speed 8.
- Scrape down the sides, drop 5g olive oil through the lid, and cook 4 min/ 100C
- Add the cheese, 7 secs/speed 10
- Scoop half the mixture into one mushroom, then the rest into the other
- Place in the oven for 15 minutes, but watch from 10 minutes so that the cheese doesn’t burn.
- Your mushroom should still be firm and meaty but soft and juicy enough to eat.
- Put the grill on in your oven
- Place ginger, garlic and lemongrass in a blender or chop finely
- Add olive oil and cheese, grated or blended too.
- Scoop half the mixture into one mushroom, then the rest into the other
- Place in the oven for 15 minutes, but watch from 10 minutes so that the cheese doesn’t burn.
- Your mushroom should still be firm and meaty but soft and juicy enough to eat.
I hope you like it!