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.

Ingredients

  • 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
  • Print Recipe
Stuffed Portabello Mushrooms photo
Tasty?

95 cooks think so

Method

  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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