Stuffed Mushrooms

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!


Categories: Dinner, Healthy, Recipes, Vegetarian | Tags: , , , | 4 Comments

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4 thoughts on “Stuffed Mushrooms

  1. Pingback: Gourmet Everyday

  2. Pingback: Roast Vegetable, Chickpea and Quinoa Salad | Purple Sushi

  3. Pingback: Cauliflower Almond & Raisin Salad | Purple Sushi

  4. Pingback: Mexican Shepherd’s Pie | Purple Sushi

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