Try these delicious vegan stuffed mushrooms, then check out our halloumi and garlic-stuffed mushrooms, stuffed mushrooms with cheese and stuffed mushroom pittas.
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
