Veggie-Stuffed Portobello Mushrooms
Embrace sustainable food preparation with this delightful dish – Veggie-Stuffed Portobello Mushrooms. Full of flavors, yet nothing short of nourishing goodness, this recipe embodies the principles of sustainable cooking.
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Servings: 4 Servings
Cook Time: 30 Minutes
Total Time: 45 Minutes
Servings: 4 Servings
| Calories | Fat | Saturates | Sugars | Salt | Protein | Carbs | Fibre |
|---|---|---|---|---|---|---|---|
| 215 | 8g | 1g | 8g | 0.5g | 6g | 30g | 7g |
Nutrition: The above table indicates nutritional intake per serving for an adult.
Ingredients:
- 4 Large Portobello Mushrooms
- 200g Cherry Tomatoes
- 1 Large Red Onion
- 100g Fresh Kale
- 2 Garlic Cloves
- 1 Tbsp Olive Oil
- 1 Tsp Salt
- 1 Tsp Pepper
- Fresh Basil for Garnish
Instructions:
- Preheat the oven to 180C/160C.
- Remove the stems from Portobello mushrooms, chop them finely along with onion, garlic and kale.
- In a large pan, heat olive oil and sauté the chopped veggies adding tomatoes last.
- Season with salt, pepper, and add a touch of fresh basil.
- Stuff the Portobello mushroom caps with this mixture and bake them in the oven for 15-20 mins.
- Let the mushrooms cool for a bit before serving. Enjoy!
Easy to prepare, rich in nutrients, and a beautiful blend of natural flavors – these Veggie-Stuffed Portobello Mushrooms are the perfect embodiment of sustainable cooking. Enjoy this dish anytime and experience the difference in taste and health. Don’t forget to share it with your loved ones!