Stuffed portobello mushrooms with walnuts and spinach
Big roasted portobello caps stuffed with garlicky spinach and walnuts and topped with melted vegan mozzarella. Rich and savoury, with tomatoes and rocket on the side.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegan mozzarella.
Method
- Heat the oven to 200°C (180°C fan). Wipe the mushrooms, pull out the stalks and chop the stalks finely. Chop the walnuts, crush the garlic and halve the tomatoes.
- Set the mushroom caps gill side up on a baking tray, brush with half the oil and roast for 10 minutes.
- Warm the rest of the oil in a frying pan. Fry the chopped stalks and the garlic for 2 minutes, add the spinach and stir until it wilts and the pan is dry.
- Stir in the walnuts and the thyme with a pinch of salt.
- Pour any liquid off the mushroom caps, fill them with the spinach mixture and top with the mozzarella. Add the tomatoes to the tray.
- Bake for 10 to 12 minutes, until the mozzarella has melted and the tomatoes are soft. Serve two each, with the tomatoes and the rocket.
Tip Pour off the liquid from the roasted caps before filling, or the stuffing goes soggy. Chop the stalks and use them in the filling.
Per portion
| Energy | 421 kcal |
| Protein | 12 g |
| Carbohydrate | 16 g |
| of which sugars | 6 g |
| Fat | 34 g |
| of which saturates | 10 g |
| Fibre | 7 g |
| Salt | 0.96 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- portobello mushroom4
- walnuts50 g
- spinach150 g
- garlic2 cloves
- vegan mozzarella80 g
- cherry tomatoes150 g
- dried thyme1 tsp
- olive oil1 tbsp
- rocket60 g
