Cheesy Portobello Mushrooms with Rosemary Linguine

I believe some wives/mummies will rush back home from work to cook for their family,

just to give them the best food. Are you one of them?

The same goes to me..

I'd rather come home and quickly whip up a simple and fast meal..
than to eat out..

but if I reach home after 8pm, my man will cook for me =)

Most probably plain porridge with some vegetables.

And today,
after some brainstorming, I made something which I've not tried before.

ham chips in the portobello mushrooms..

waiting to be topped with cheddar...

~The mushroom on the Linguine~~

I think it looks like a volcano..heehee..

Cut the mushroom and find the surprise in there!

The mushroom is really juicy..with melting cheese and the ham chips gave it some saltiness,

everything went very well together.

My man loves it..he's just like my big kid..HAHA!

 I will make this again for my big boy!

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Cheesy Portobello Mushrooms with Rosemary Linguine

For the Portobello Mushrooms : 

 2 Large Portobello Mushrooms (Stem removed)

1 tsp Olive Oil

100g Ham Chips

150g Cheddar Cheese

1. Drizzle olive oil on the portobello mushrooms 

and place them upside down on a baking tray

2. Mix ham chips with half portion of cheddar, use it to fill the mushrooms.

3. Top with more cheddar and bake at a preheated oven of 190 degrees for 10 minutes 

or until cheese is golden in colour.

For Rosemary Linguine :

2 Servings of Linguine (cooked)

1 Tbsp Fresh Rosemary, Chopped

4 Cloves Garlic, Minced

1 Small Broccoli, Cut into small pieces

1 Small Carrot, Shredded

1 Tbsp Olive Oil

A Pinch of Salt

1 Tbsp Grounded Black Pepper

1. Sauteed garlic in heated olive oil till fragrant.

2. Add broccoli and stir fry for 2 minutes. 

3. Followed by carrot and cooked Linguine.

4. Sprinkle in rosemary, salt and black pepper and mix very well.

5. Remove from heat and serve with Cheesy Portobello Mushrooms.

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