Stuffed Mushrooms
Serves: 4 people
Prep: 45 mins
This recipe has enough of a wow factor to serve to dinner party guests. The mushrooms taste great, giving a cheesy, nutty, umami flavour and pack a nutritious punch too.
Recipe tip: Double up the numbers if you need to, and we recommend serving this with a herby yoghurt dip and slaw.
What you’ll need:
4 large Portobello mushrooms
150g wholemeal breadcrumbs
3 tbsp of Marigold Engevita® Nutritional Yeast Flakes (you can use more if you want to)
A good few glugs of olive oil
3 tsp of pine nuts (or a mix of sunflower and pumpkin seeds)
Zest of 1 lemon
2 cloves of garlic, crushed
A bunch of parsley and a few sprigs of mint, finely chopped
1 tbsp capers (optional)
How to do it:
Clean the mushrooms, dry and bake them for 15 mins in a medium oven (180C fan) with a drizzle of olive oil and a sprinkle of salt.
Combine all the other ingredients together in a bowl and bind with more olive oil to get a moist mix.
Remove the mushrooms from the oven and stuff each one with an even portion of the bread mix, pressing gently down into place. Don’t worry if some bits fall to the side, these will be delicious and crispy when finished.
Bake in the oven for another 20 or so minutes until golden brown, then serve. These are delicious hot, or (if there are any leftovers) they’re great cold the next day.
Product used:
