Japanese-style stuffed portobello mushrooms

Mushrooms - Part 3.

Delightfully savoury and cheesy.

Ingredients (makes 6):
1 tbsp olive oil
100g silken tofu
4 tbsp Japanese mayonnaise
1 tsp mirin
2 tbsp Shinsuichi miso (a light yellow miso paste)
6 prawns, shelled, boiled and diced
1/2 cup shredded mozzarella cheese
6 portobello mushrooms, stems removed
1/4 cup panko (Japanese frying breadcrumbs)

Method:
1. Pre-heat the oven to 190 deg C. Brush a baking tray with olive oil.
2. Place the tofu in a bowl and break it up with a whisk. Add the mayonnaise, mirin and miso, stirring until you get a soft paste.
3. Add the prawns and 1/4 cup of the cheese to the paste. Spoon the mixture into the mushroom caps, packing it in tightly.
4. Sprinkle the rest of the cheese over the mushrooms, along with a teaspoon of panko over each mushroom.
5. Bake for 25 minutes, or until mushroom tops are golden and bubbling. Serve hot.

Tips:
For a more substantial meal, add chopped ham or cooked pasta to the filling.

Recipe source: Simply Her magazine (Sep 2008)