After I forgot to get meat out of the freezer, and forgot to pick up any on my way home, we were bound for a Meatless Monday!
I used two Portobello mushrooms, removed the stalks and chopped them up to add to the stuffing
~ 1/2 onion, finely chopped
~ 1 clove of garlic, finely chopped
~ stalks of the mushrooms, finely chopped
~ drizzle of olive oil
~ salt and pepper
~ 1/4 cup pinenuts (I used flaked almonds and a sprinkle of chia seeds)
~ 2 tbsp breadcrumbs
In a small pan, fry the onion, garlic, mushroom stalks, salt and pepper in olive oil on a medium heat until they start to caramelise
Add the nuts and toast for a further couple of minutes
Add the breadcrumbs and remove from heat.
Place the mixture in a bowl along with:
~ 2 tbsp feta
~ handful of chopped parsley (or coriander)
~ juice of half a lemon
~ a little more olive oil to bind the mixture together
Spray a baking tray with olive oil
Sit two Portobello mushrooms on the tray, upside down
Place mixture in the cups of the mushrooms
Bake at 180C for 15-20 minutes.
I served this with a rocket balsamic salad and a Quinoa Cauliflower Salad
Before going into the oven:
Ready to eat!