Stuffed Portabella Mushrooms
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Jan 2011, p69)
Recipe type: Main
Cuisine: Vegetarian
Serves: 6
Ingredients
- 100g raisins
- 12 nedium portabella mushrooms
- 250g chestnut mushrooms
- 5tbsp olive oil
- 5 garlic cloves, finely chopped
- 200g white bread crust, blitzed to crumbs
- 1tbsp dijon mustard
- 40g flat leaf parsley, chopped
- 1 rosemary sprig, finely chopped
- 1tbsp thyme leaves
- 250g mild blue cheese, crumbled
Instructions
- Preheat oven to 180C. Put raisins in small pan and cover with water; simmer until water has evaporated. Set aside.
- Remove stalks from portabella mushrooms and chop finely; set aside mushroom caps. Roughly chop chestnut mushrooms. Warm 4tbsp oil in large frying pan and add chopped chestnut mushrooms and portabella stalks. Fry briskly until lightly coloured, then turn down heat and add garlic. Cook for 1min, then add breadcrumbs and cook for 2-3mins. Add raisins, mustard, herbs and ⅔ cheese and stir until everything is incorporated.
- Brush mushroom caps with remaining oil and place, gill side down, on baking tray. Bake for 5mins, then turn over and fill with breadcrumb mixture. Bake for further 10mins, add remaining cheese and bake for further 7mins or so until golden on top.
Nutrition Information
Calories: 400 Fat: 25g Saturated fat: 11g Carbohydrates: 29g Sugar: 12g Salt: 1.3g
