One of my favourite meals are ginormous stuffed mushrooms. They are meaty and filling (without the meat). My non-vegi husband enjoys them to, which is always a bonus. When I make them, we usually have them with a little bit of greenery because they are filled with carbs and other goodies and so don’t need a side of carbs with them.
The base for the filling is breadcrumbs and onions and then I tend to make it up as I’m going along using whatever I’ve got in the cupboard. You can use any mix of cheese or nuts you like. A blue cheese with a hazelnuts is good, but my go-to is vegetarian hard cheese and walnuts or toasted pine nuts.
4 large Portabello Mushrooms
1-2 slices of good quality bread (I usually use sourdough) blitzed into breadcrumbs
1 diced red onion
50g chopped walnuts
30g grated vegetarian hard cheese
Small handful of chopped parsley
25g salted butter for frying
10g salted butter for greasing
Prep: 10 minutes
Cook: 20 minutes
- Get the oven on at 180C or Gas mark 4.
- Blitz your bread, grate your cheese, and roughly chop your parsley and the nuts you are using.
- Peel your mushrooms, cut out the stalk and lightly grease the outside with butter. Then put a tiny blob of the remaining butter inside each of the mushroom cups and place them inside an oven proof dish.
- Fry your onions on a medium heat until soft using the remaining butter (add more butter if you need it).
- When soft add the breadcrumbs and cook for 3-4 minutes until golden. Add your parsley and stir.
- Remove from heat and place in a bowl with half the cheese and the chopped nuts.
- Transfer to the mushroom caps, filling as much as possible, then top with the remaining cheese.
- Place into the oven for about 20 minutes until the mushrooms are glistening and the cheese and breadcrumbs are golden
Serve with steamed green beans and broccoli, have them on their own or on a bed of green salad. They are delicious and filling any which way!