Smoky mushroom and walnut-stuffed portobellos

Smoky mushroom and walnut-stuffed portobellos

  • serves 2
  • Easy
These work well as quick and easy burgers too; put them into buns with hummus, salad leaves and roasted red peppers
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Ingredients

  • portobello mushrooms 4 very large, stalks removed and chopped
  • olive oil spray
  • onion 1, finely chopped
  • mushrooms (any kind) 50g, chopped
  • garlic 1 clove, crushed
  • smoked paprika 1 tsp
  • thyme leaves 1 tsp
  • day-old sourdough bread 30g, whizzed to breadcrumbs
  • walnuts 50g, toasted and chopped

Method

  • Step 1

    Heat the grill to medium. Spray the portobellos with a little oil on each side (keep the chopped stalks for later), season well and grill for 5 minutes on both sides until tender.

  • Step 2

    Heat another spray of oil in a frying pan and fry the onion until soft. Add the chopped mushrooms, plus the chopped portobello stalks, add a pinch of salt and fry until the mushrooms are lightly golden.

  • Step 3

    Add the garlic, smoked paprika and thyme for a minute, then stir in the breadcrumbs and walnuts for 1 minute.

  • Step 4

    Spoon the mix into the middles of the mushrooms and pack down to fill the cavities. Grill again, for another 5 minutes.

  • Step 5

    Serve with roasted vegetables or some greens.

Nutritional Information

  • Kcals 306
  • Fat 18.8g
  • Saturates 2.2g
  • Carbs 19.4g
  • Sugars 9.8g
  • Fibre 6.2g
  • Protein 11.4g
  • Salt 0.2g
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