Roasted Portobello Mushrooms

This recipe works in combination with: Eton Berry Mess, Leek & Goats Cheese Tart. This recipe features in these meal plans: Low-maintenance.

Roasted portobello mushrooms stuffed with a garlic, breadcrumb, cheddar cheese and parsley filling.


  • one-third of a 28g pack of fresh flat leaf parsley, finely chopped
  • one-third of a 15g pack of fresh thyme, leaves picked from stalk and chopped
  • 16 portobello mushrooms
  • 1 large lemon, cut into 8 wedges
  • 200g of cheddar cheese, grated
  • 2 bunches of spring onions, finely chopped
  • 6 tbsp olive oil
  • 120g of breadcrumbs
  • 2 cloves of garlic, finely chopped
  • Serves: 8
  • Course: Starter
  • Preparation time: 10 mins
  • Cooking time: 25 mins
  • Oven temp: 180c
  • Price per person: £1.55
  • Store cupboard: Basic
  • Calories per serving: 340
  • 5-a-day per serving: 1.8
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Roasted Portobello Mushrooms photo

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  1. Preheat the oven. To prepare the stuffed mushrooms, remove the stalks from the caps and finely chop them. Heat 2 tbsp olive oil in a pan and fry the garlic, chopped mushroom stalks and spring onions for 4-5 minutes, or until soft. Remove the pan from the heat and mix in the breadcrumbs, thyme, grated cheese and parsley.
  2. Carefully spoon the mixture into the mushroom caps. Place on a baking tray and drizzle with 4 olive tbsp olive oil. Roast for 20 minutes, or until the mushrooms are tender and the stuffing is golden.
  3. Serve two stuffed mushrooms per person and garnish with the lemon wedges.

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