Stuffed portobello mushrooms
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 4 very large portobello mushroomsstalks removed and chopped
- olive oil spray
- 1 onionfinely chopped
- 50g mushrooms (any kind)chopped
- 1 clove garliccrushed
- 1 tsp smoked paprika
- 1 tsp thyme leaves
- 30g day-old sourdough breadwhizzed to breadcrumbs
- 50g walnutstoasted and chopped
Nutrition: per serving
- kcal306low
- fat18.8g
- saturates2.2g
- carbs19.4g
- sugars9.8g
- fibre6.2g
- protein11.4g
- salt0.2g
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.
