Vortex Stuffed Mushrooms - done 2 ways

These flavour-packed stuffed mushrooms are the perfect entree or side to any dish - and ready in just 20 mins! 
 

Stuffing 1:

Ingredients
5 black mushrooms
2 Tbsp Butter
1 Tbsp Olive oil
1 Onion chopped
2 cloves garlic crushed
1 tsp Mixed herbs
1 Tbsp Fresh parsley chopped
¼ cup Grated cheddar or parmesan
30 ml Breadcrumbs
 
Method
·         Remove the stalks from 4 of the mushrooms. 
·         Chop the stalks & remaining mushroom. 
·         Top each mushroom with 1 tsp of butter. 
·         Heat the remaining butter in a pan/Instant Pot on Saute with the olive oil.
·         Sauté the onion, garlic & mixed herbs until soft. 
·         Add the chopped mushroom cook until mushroom is tender. 
·         Add the fresh parsley.
·         Top each mushroom with the cooked mushroom mixture. 
·         Top the grated cheese then breadcrumbs.
·         Place in the Vortex tray. 
·         Set the Vortex to bake at 180C for 8 mins.

Stuffing 2:

Ingredients
4 Black mushrooms
2 Tbsp Butter
1 Tbls olive oil 
½ onion chopped
1 clove garlic
3 cups Baby spinach chopped
Salt & pepper
¼ cup Feta
 
Method
·         Place 1 tsp of butter on each mushroom. 
·         In a pan/Instant Pot on Saute heat the remaining butter with the olive oil.
·         Sauté the onion & garlic until soft. 
·         Add the spinach and stir until spinach has wilted. 
·         Remove from heat & pour off excess liquid.
·         Season with salt & pepper. 
·         Stir in the crumbled feta. 
·         Top each mushroom with spinach mix. 
·         Place in the Vortex tray. 
·         Set the Vortex to bake at 180C for 8 mins.