Stuffed Mushrooms
These stuffed Portobello mushrooms are a delightful combination of savory flavors and textures. Earthy Portobello mushrooms are filled with a mixture of sautéed onions, garlic, spinach, and a blend of goat cheese, red peppers, and melted Cheddar. Topped with crispy breadcrumbs and fresh parsley, this dish is a hearty and satisfying meal that's perfect for a special dinner or as a flavorful side dish.
— Constant Cookbook
Ingredients
- 3 large flat cap Portobello mushrooms
- ½ large onion
- 3 tbsp olive oil
- 1 tsp chopped fresh thyme
- 1 lemon
- salt and freshly ground black pepper
- 1 garlic
- 2 tbsp chopped flat leaf parsley
- 6 tbsp rough breadcrumbs
- 100g/3½oz manchego
- 75g/2½oz smoked bacon
Instructions
- Heat the oven to 190C/170C Fan/Gas 5. Brush the mushrooms with 1 tablespoon of the olive oil and place, cap side up, on a baking tray. Bake for 20 minutes until beginning to soften.
- Meanwhile, heat the remaining oil in a frying pan. Add the onion and mushroom stems and cook for 3 minutes until beginning to soften.
- Add the garlic and spinach and season with salt and pepper. Cook over a medium heat until the spinach has wilted.
- Increase the heat and cook until all the liquid in the pan has evaporated. Remove from the heat.
- Spoon the goats' cheese, red peppers and half of the Cheddar into a bowl. Add the cooked spinach mix and combine. Season with salt, pepper and a squeeze of lemon juice, if using.
- Remove the mushrooms from the oven, turn them over and divide the filling between each one. Sprinkle the remaining Cheddar over the top.
- Return to the oven and bake for a further 15 minutes, until the mushrooms are tender and the cheese is golden.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
Nutrition
- Calories: 445kcal
- Carbohydrate Content: 7g
- Fat Content: 34g
- Fiber Content: 5g
- Protein Content: 25g
- Saturated Fat Content: 16g
- Sugar Content: 6g
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