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 Branston NPD 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 Portobello 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

Preheat the oven to 200°C / Fan 180°C / Gas 6.

Place the cooked mashed potatoes in a large bowl.

Remove the stalks from the mushrooms and finely dice.

Fry shallots, chopped mushroom stalks and porcini mushrooms in the rapeseed oil until softened.

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.

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.

Oven bake for 18-20 minutes until golden.

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