Stuffed Portobello mushrooms are so easy, delicious and are a great addition to any meal. Mushrooms hold so much juice in them that they add moisture and taste to any dish – we love grilling them and putting them in a bun for a great veggie burger, but they can also be enjoyed on their own, stuffed with breadcrumbs and served with a side salad. They make a perfect starter drizzled with a balsamic glaze, or can be enjoyed as a light-lunch or mid-morning snack!
Ingredients (serves two):
- 2 portobello mushrooms
- ½ red onion, finely chopped
- 2 cloves of garlic
- 1 small handful of coriander, finely chopped
- 1 slice of bread made into fresh breadcrumbs
- A drizzle of olive oil
- 1 teaspoon cayenne pepper
- Salt and pepper
- Balsamic glaze or balsamic vinegar
Preheat your grill to a medium heat and allow it to warm up whilst you prep your other ingredients.
Cut out the stalk from each mushroom and chop this up, along with the onion, garlic and coriander. Place these ingredients into a bowl and mix in the cayenne pepper, salt and normal pepper. In a food processor, blitz your slice of bread so that fresh breadcrumbs are made, and add these to your onion and spice mixture.
Divide the mixture into two and put half in each mushroom. Drizzle with olive oil and once your oven is hot enough, place both onto a baking tray and into the oven and bake for around 12-15 minutes. The mushrooms should start to release their own juices and reduce slightly in size, whilst the breadcrumbs begin to crisp up.
Once you are satisfied with how cooked they are (you may want an extra 5 minutes in the oven if you’re grill isn’t that hot), take them out the oven, drizzle some balsamic onto them and serve them how you wish. Delicious!
Note: vegan cheese or non-vegan cheese can be added for a stronger flavour if you so wish, and also, as always, please feel free to adapt the spices to your taste!