Stuffed Portobello Mushrooms

Here’s a delicious and filling vegetarian snack, ideal for impressing friends or family. Perfect for fans of rich earthy tastes.

This recipe was created by Luke Willcox - New Product Development team.

SEASON

Autumn/Winter

COMPLEXITY

Intermediate

PREPARATION TIME

15 minutes

COOKING TIME

30 Minutes

SERVES

Serves 2

Ingredients

  • 300g cooked mashed potatoes (Desiree is a great masher, but any creamy all-rounder would work)
  • 4 Portabello mushrooms
  • 100g cooked chestnuts, chopped
  • 50g porcini mushrooms – if you’re using fresh ones just chop finely, if you’re using dried ones soak in hot water until rehydrated, then drain and chop
  • 60g sundried tomatoes, drained and chopped
  • 1 tbsp rapeseed oil
  • 3 shallots, peeled and finely chopped
  • 1 clove garlic, crushed
  • 2 tbsp basil or parsley, chopped
  • Salt & black pepper

Method

1
Preheat the oven to 200°C / Fan 180°C / Gas 6.
2
Place the cooked mashed potatoes in a large bowl.
3
Remove the stalks from the mushrooms and finely dice.
4
Fry shallots, chopped mushroom stalks and porcini mushrooms in the rapeseed oil until softened.
5
Add the garlic and cook for a further minute. Add in the sundried tomatoes, chestnuts and herbs then tip the mixture in to the mashed potato and mix well.
6
Brush each of the Portabello mushrooms with a little oil then place upside down on an ovenproof dish and pile the potato mixture on top of each one.
7
Oven bake for 18-20 minutes until golden.

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