Festive cocktails
Toast the festive season with our Christmas cocktail ideas, including sloe gin fizz and spiced negronis
Stuffed portobello mushrooms
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 4 very large portobello mushrooms, stalks removed and chopped
- olive oil spray
- 1 onion, finely chopped
- 50g mushrooms (any kind), chopped
- 1 clove garlic, crushed
- 1 tsp smoked paprika
- 1 tsp thyme leaves
- 30g day-old sourdough bread, whizzed to breadcrumbs
- 50g walnuts, 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.
