Grilled bellas with Sriracha…aah!!!
If you tired of seeing fried appetizers at every party ( like me☺)here’s a healthy one to kick start your next party.
Good part about this recipe is, you can use your imagination to create any kind of filling that goes into the mushrooms.
Even better part is this recipe takes the best hot sauce in the world, Sriracha! Just load it up with cheese and the savoury Sriracha sauce and all is golden!.
Ingredients: ( Serves 6-8)
Portobello mushrooms about 4
Topping#1: Tofu (extra firm) 1 block, Spinach 1 cup ,Seasoning ( Italian herb or any generic seasoning)
Topping #2: 1 cup Roasted red peppers, 1 cup chopped onions, toasted pine nuts and handful cilantro
Sriracha hot sauce ( any hot sauce will do, but no sauce tickles your taste buds like this one!!)
Mozzarella cheese 1 cup
Oilve oil spray
Wash the mushrooms, trim the stem and scoop out the undersurface clean with a spoon. In a pan, sautee the tofu, spinach with the seasoning and salt added. Then, gently fill in the tofu and spinach into the mushroom till the cleaned out brown bed is covered.
Instead you can also lightly sautee finely chopped red bell peppers and onions and load them into the mushroom. You can sprinkle some toasted pine nuts and cilantro too.
If you are feeling lazy (like I was the first time I made them) you can just spray olive oil and then add dollops of sauce directly from the bottle onto the loaded mushroom. If you are in a more energetic mood ( like I was when made them for the second time), using a basting brush to coat a mix of olive oil and hot sauce onto neatly halved mushrooms. Finally top the mushrooms with cheese, generously.
If you are in a hurry, you can directly bake them in the oven at 350 deg for about 30 min. If you happen to have sometime on hand, the better way is to wrap them real tight in plastic wrap and refrigerate for about 4 hrs prior to baking. The latter method is better as the toppings have more time to soak in the oil and sauce, adding more flavor. Add a dash of extra Sriracha sauce on the side while serving.
Tip: If your mushrooms leave out a lot of water like mine did, gently soak up the excess water using the ever faithful super absorbent Bounty tissue!