Stuffed portobello mushrooms
Portobello mushroom – it’s delicious and ultra nutritional. They are a good source of nutrients, such as copper, folate, niacin and have as much potassium as a banana which is essential to a healthy heart. On top of that they are also a great source of calcium.
Preparation Time: 25 minutesIngredients
- 400g mini portobello mushroom
- 1/2 onion chopped
- 10 cherry tomato diced
- 4 cloves garlic
- 1 tsp chives chopped
- 1 tbsp nutritional yeast
- 10 cherry tomatoes diced
- 2 tbsp breadcrumbs
- Vegetable oil
- Salt
- Black pepper
Preparation
- Separate 2/3 of the mushrooms, spread a bit of salt on them and set aside.
- Slice the rest of them.
- Sauté the onions and garlic in a little vegetable oil.
- Add the sliced mushrooms, chives, salt and pepper and cook for 15 minutes on low heat.
- Turn the heat off, add the nutritional yeast and bread crumbs.
- On a non-sticky frying pan, fry the portobello mushrooms (no need for oil) you separated at the beginning for 2 minutes on each side.
- When ready stuff the fried mushroom with the cooked mixture and serve straight away.
- Enjoy!
This recipes comes from Essential Vegan at http://essentialvegan.co.uk
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