Stuffed Portobello Mushrooms with Walnuts

Smoky mushroom and walnut-stuffed portobellos

Name: Smoky mushroom and walnut-stuffed portobellos
Total time: 25 min
Yield: serves 2
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

25 minutes
serves 2
Easy

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

November 18, 2016 at 1:30 pm

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.