Baked Braai Mushroom Topped with Cheese Sauce & Hot Veg

In this recipe I have used big brown Portobello Mushrooms, which are pretty tasty.  I particularly like the texture and the earthy taste that it offers.  I’ve paired this with some simple cheese sauce and hot & spicy veg.  This Meat-Free Meal will definitely leave you drooling with delight ?

This is how and what you will need…happy cooking 🙂

Preparation:  10 – 15 mins   Baking time:  20 – 30 mins Cooking Time:  30 mins Serves: 3

6 Large braai mushrooms (400g) (Portobello’s)

6 knobs of vegan butter or a drizzle of olive oil

1 ½  Tbsp (19.5ml) crushed garlic

Salt to season

3 Tbsp (45ml) Olive oil (reduce to 1 tbsp for a healthier option)

½ cup (125ml) finely chopped onion

2-3 finely chopped green chillies

½ Cup (125ml) cubed butternut

½ Cup (125ml) cubed green peppers

2 fresh sweetcorn sliced of the cob

1-2 Tbsp (15-30ml) mixed masala

Cheese sauce

1 knob Vegan butter

2 Tbsp (30ml) plain flour

1 cup (250ml) unsweetened soy/almond milk

½ cup (125ml) grated vegan cheddar cheese (V) (add more if you like)

Salt & pepper to season

Speciality lettuce & mini Italian tomatoes to serve

Let’s cook ? 

Preheat the oven at 180⁰ C

Wipe the mushrooms with a damp cloth removing the all the grit.

Gently remove the stems, place the mushroom on an oven tray.

Add one knob of butter and sprinkle some garlic on each mushroom – Season with salt and bake for 20 minutes or until cooked.  (oven temperatures vary therefore adjust time accordingly) once cooked keep aside.

Meanwhile heat some oil in a pan on medium heat, toss in the onions – fry for a minute – add 1 tablespoon garlic & chillies then give it a good stir.  Immediately toss in the butternut, green peppers and sweetcorn –  sauté for 5-8 minutes.  Season with salt,

Add the mixed masala and cook for a further 5-8 minutes until the butternut is soft but still firm.  Once cooked remove from heat and keep aside.

To make the cheese sauce, melt a good knob of butter in a small pot on medium heat.  Add the flour, used a whisk to mix and cook for a minute.

Slowly pour in the milk using the whisk to stir, this will ensure a lump free sauce.  Cook until it thickens.

Add the grated cheese, season with salt & pepper – give it another good stir.  When the cheese has melted remove from the heat.

Now to serve:  Scatter some lettuce and tomatoes on a plate.  Add the mushrooms. In the centre of the mushrooms, Spoon on a good dollop of cheese sauce, topped with a generous spoonful of masala fried veg.

To turn this into a complete meal serve them along with some spicy rice or breads of your choice.

Good to know tip? the cheese sauce can be replaced with cream cheese

For a vegan option:  replace milk with soy or almond milk.  Replace cheese with vegan cheese and omit butter and use oil.