I want to stuff portobello mushrooms with eggplant (and some other things), but...?

Question

I don't know if I should cut open my eggplant and scoop out the insides, mash it up, and put it in the mushroom, or if I should cube it with the skin on, then put it in the mushroom, etc. I'm not looking for recipes, I already basically know what I'm going to do (grilled mushroom with garlic, onion, peppers, cheese, eggplant, etc). I'm just not sure of the best way to cook/utilize the eggplant. Thanks much for your ideas!

Answer 1

To blend easily with those other ingredients, you might try grating it. It would cook fast and have a lovely texture.

Answer 2

If you're going to mix the eggplant with those other ingredients, I would cut the eggplant into cubes, season with olive oil, salt and pepper and then roast them. Then mix with the other ingredients (I assume you're going to saute the garlic, onions and the peppers), mix in the cheese, stuff the mushrooms, and then bake those until the cheese is melted and everything melds together. Happy cooking!

Answer 3

You dont say if the eggplant has been cooked before stuffing the mushroom... I would certainly recommend that you do so.... you could just put the whole eggplant (skin and all) into the oven at about 180 till soft, then remove, allow to cool enough to handle and scoop out the flesh to add to your stuffing. If your eggplant is cubed prior to cooking, I think you need to be aware of the time needed to cook it and the time to cook the mushroom, which might vary considerably...

Answer 4

Probably too late for this answer now but, here's a thought. As long as the grill is lit, why not grill slices of your eggplant, onions and peppers. Then, chop them up for the stuffing.

Answer 5

1 egg plant -1/2 cubes
2 onions
2 garlic toes
1/4 c olive oil
1 can tomadoes italian style or pear shape
1 can mushrooms
1/2 c parmasan cheese
1 tablespoon sugar
1 teaspoon salt
3 teaspoon oregano or 1 dried teaspoon
3 teaspoon basil or 1 teaspoon dried
cook & stir the egg plaint in garlic in oil 4 quart duch oven
until the egg plaint is tender least 10 min# stir in the tomadoe sauce and the mushrooms 1/2 c cheese the sugar salt and oregano and basil break up the tomados with a fork heat to a boil reduce heat cover cook 45 min#

Answer 6

for stuffing a mushroom, I would mash up the eggplant

Answer 7

I would skin it then cube it,the eggplant will hold its shape and have better consistency.

Answer 8

Dice them into !/2 in. cubes and don't forget the goat cheese !

Answer 9

Mash it, it will cook more evenly.