Weekly Updates

Let's join our newsletter!

Do not worry we don't spam!

Stuffed portobello mushrooms

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

Ingreadient:

    • 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

Directions :

    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.
    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.
    3. Add the garlic, smoked paprika and thyme for a minute, then stir in the breadcrumbs and walnuts for 1 minute.
    4. Spoon the mix into the middles of the mushrooms and pack down to fill the cavities. Grill again, for another 5 minutes.
    5. Serve with roasted vegetables or some greens.

Releted Recipes

Weekly updates

Join our newsletter for
latest updates!

Sign up to receive Our weekly newsletter to get new recipes delivered straight to your inbox!