Garlic and Walnut Stuffed Portobellos
Garlic and Walnut Stuffed Portobellos



  • 4 large portobello mushrooms, stalks removed and finely chopped
  • Splash of olive oil
  • 1 chopped onion
  • 50g brown mushrooms, chopped
  • 1 crushed garlic clove
  • 1 tsp each smoked paprika and dried thyme
  • 30g stale sourdough, whizzed to breadcrumbs
  • 50g toasted chopped walnuts
  • Preheat the grill to medium. Sprinkle the portobellos with olive oil and season well, then grill for 5 mins on both sides. Fry the onion in a pan with another splash of oil until soft, then add the chopped portobello stalks, chopped brown mushrooms and a pinch of salt. Fry until golden.
  • Stir in the garlic, thyme and paprika and cook for a minute. Add the walnuts and breadcrumbs, and fry for another minute. Spoon the mixture into the middle of the portobello mushrooms and grill for 5 mins, then serve with a selection of cheeses or some roasted Mediterranean vegetables.
25 mins
2 serving

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