Herb Stuffed Portabello Mushrooms with Garlic Mash

This recipe works in combination with: Broccoli & Blue Cheese Penne, Potato Pancakes Filled With Spiced Beetroot, Tandoori Spiced Vegetable Skewers. This recipe features in these meal plans: Superfoods.

Stuffed and baked portobello mushrooms served with garlic mash and a side of broccoli. Garlic is an excellent immune booster.


  • 4 portobello mushrooms
  • 2 medium baking potatoes (approx 320g each), peeled and chopped
  • 40g of cheddar cheese, grated
  • 1 small head of broccoli (approx 200g), cut into florets
  • half a bunch of spring onions, finely sliced
  • 30g of breadcrumbs
  • 3 tbsp olive oil
  • 1 tbsp butter
  • 1 clove of garlic, finely chopped
  • 1 tbsp fresh parsley, chopped
  • 200ml gravy, made from vegetarian gravy granules
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 25 mins
  • Oven temp: 180c
  • Price per person: £2.31
  • Store cupboard: Cook's
  • Calories per serving: 777
  • 5-a-day per serving: 3.1
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Stuffed Portabello Mushrooms photo

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  1. Preheat the oven. To prepare the stuffed mushrooms, remove the stalks from the cap and finely chop them. Heat 1 tbsp oil in a pan and cook the mushroom stalks and spring onions for 2-3 minutes, or until soft. Add the breadcrumbs, cheese and parsley and mix well.
  2. Remove the pan from the heat and carefully spoon the mixture into the mushrooms. Place in a baking tray and drizzle 1 tbsp oil over the mushrooms. Roast for 20 minutes, or until tender.
  3. To make the garlic mash, cook the potato in lightly salted boiling water for 8-10 minutes, or until tender. Meanwhile, heat 1 tbsp oil in a frying pan and cook the garlic for 1 minute. Drain and mash the potatoes with the butter and garlic until smooth. Season to taste with salt and pepper.
  4. Cook the broccoli for 3-4 minutes, or until tender.
  5. Serve the stuffed mushrooms with the mashed potatoes, cooked broccoli and gravy.

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