An impressive starter or vegetarian main which can easily be adapted to be vegan too.
Serves 2
Baked Portobello Mushroom stuffed with roasted vegetables and pesto
An impressive starter or vegetarian main which can easily be adapted to be vegan too. Serves 2
Ingredients
| 2 large | portobello mushrooms |
| 1 | courgette |
| 1 | aubergine |
| 1 | red pepper |
| 1 | red onion |
| 2 tbsp | olive oil |
| to season | Perfect Salt |
| 1 tsp | Italian Herbs |
| 2 | sun-dried tomatoes |
| 2 tsp + extra to serve | pesto or vegan alternative |
| 2 tbsp | Italian hard cheese or similar |
| 2 tsp | Panko breadcrumbs |
| 1 tbsp | walnuts, toasted and chopped |
Method
- Chop your roasting vegetables into bite sized chunks and place on a baking tray. Drizzle with a little oil and season with Perfect Salt and Italian Herbs and toss to coat.
- Place in a preheated oven at 180C for 20-25 minutes, turning half way through, until golden and roasted. Remove from the oven but keep the oven on while you prepare the mushrooms.
- Place your mushrooms on a baking tray. Fill each mushroom with a good spoonful of roasted vegetables, one chopped sun-dried tomato, a teaspoon of pesto and then top with a handful of Parmesan cheese (or vegan alternative) and a good sprinkling of panko breadcrumbs.
- Bake for 20 minutes until the cheese is melted and golden.
- Serve with chopped toasted walnuts, a drizzle of pesto and chopped parsley.
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