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