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 minutes
- 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
- Black pepper
Separate 2/3 of the mushrooms, spread a bit of salt on them and set aside. Slice the rest of them.
Saute 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.
This recipes comes from Essential Vegan at http://essentialvegan.co.uk