Stuffed Portobello Mushrooms
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 4 Portobello mushrooms (stems removed and finely chopped)
- 2 Shallots (finely chopped)
- 4 Garlic clove (crushed)
- 25 g Spinach (finely chopped)
- 200 g Light cream cheese
- 35 g Panko breadcrumbs
- 70 g Parmesan (finely grated)
- 50 g Sun-dried tomatoes (finely chopped)
- 5 g Curly parsley (finely chopped)
- 1 pinch Fine sea salt and ground black pepper
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- Heat 1 tbsp Olive oil in a pan. Gently fry the stems of 4 Portobello mushrooms, 2 Shallots, 25 g Spinach and 4 Garlic clove until softened - about 2-3 minutes.
- In a bowl, mix together the shallot mixture, 200 g Light cream cheese, 35 g Panko breadcrumbs, 70 g Parmesan, 50 g Sun-dried tomatoes, 5 g Curly parsley and 1 pinch Sea salt and black pepper.
- Using a teaspoon, gently scrape out the gills of the 4 Portobello mushrooms. Place on a baking tray.
- Fill the mushrooms with the cream cheese mixture and bake in the oven for 20 minutes.