Olive Magazine
Stuffed Portobello Mushrooms with Walnuts

Stuffed portobello mushrooms

Published: November 18, 2016 at 1:30 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Vegan
Nutrition:
HighlightNutrientUnit
low inkcal306
fat18.8g
saturates2.2g
carbs19.4g
sugars9.8g
fibre6.2g
protein11.4g
salt0.2g
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Try these delicious vegan stuffed mushrooms, then check out our herby stuffed mushrooms, halloumi and garlic-stuffed mushrooms and stuffed mushrooms with cheese.

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.

Try one of our other quick and easy vegan recipes

Wholewheat Vegan Spaghetti Recipe with Broccoli, Chilli and Lemon
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