Walnut-stuffed portobello mushrooms
Big portobello caps filled with a garlicky walnut and spinach stuffing, roasted until the tops crisp. A substantial dinner, with a peppery rocket salad alongside.
- Time
- 40 min
- Serves
- 2
- Kind
- Party platters
- Also
- Low carb
Made without gluten ingredients.
Method
- Set the oven to 200°C (180°C fan). Pull the stalks out of the mushrooms and chop them finely. Crush the garlic, and chop the walnuts and the sun-dried tomatoes.
- Rub the mushroom caps with 1 tbsp of the olive oil and a pinch of salt and place them gill side up on a baking tray.
- Warm the remaining 1 tbsp of oil in a frying pan over a medium heat. Fry the chopped stalks for 4 minutes, then add the garlic and thyme for 1 minute, followed by the spinach until it wilts.
- Take the pan off the heat and stir in the walnuts, nutritional yeast, sun-dried tomatoes and black pepper.
- Pile the filling into the mushroom caps, pressing it down, and roast for 20 minutes, until the mushrooms are tender and the tops are crisp.
- Dress the rocket with the balsamic vinegar and a pinch of salt and serve alongside the mushrooms.
Tip Wipe the mushrooms rather than washing them; they soak up water and will not roast properly.
Per portion
| Energy | 446 kcal |
| Protein | 13 g |
| Carbohydrate | 10 g |
| of which sugars | 7 g |
| Fat | 38 g |
| of which saturates | 4 g |
| Fibre | 7 g |
| Salt | 0.54 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
- walnuts60 g
- garlic2 cloves
- dried thyme1 tsp
- spinach50 g
- olive oil2 tbsp
- nutritional yeast2 tbsp
- sun-dried tomatoes40 g
- rocket60 g
- balsamic vinegar1 tbsp
