Recipe

✨Stuffed Portobello Mushrooms✨

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✨Stuffed Portobello Mushrooms✨

Okay, but would you look at those colours?! It’s like autumn on a plate! I’m truly in love with vibrant & colourful food like this! Oh yeah, and it all tastes amazing too btw! 😝 These stuffed portobellos are so flavourful and delicious, they’re always a big hit! Enjoy! 🎉

INGREDIENTS
•6 large portobello mushrooms, stems removed
•1 tbsp olive oil, 1/2 tbsp balsamic vinegar, s&p
•150g pearl couscous (or regular)
•2 shallots, chopped
•3 garlic cloves, minced
•1 sprig rosemary, chopped
•3 sprigs thyme, chopped
•150g cannellini beans
•150g lentils
•150g peas
•1 tbsp tomato paste
•60 ml veggie broth/water
•2 tbsp nooch
•2 tbsp breadcrumbs

METHOD
Preheat the oven to 190°C. Whisk together the oil & vinegar with some s&p. Brush the mushrooms with this mixture, lay them on a baking sheet and cook in the oven for 15 mins. In the meantime, cook the couscous according to package instructions, then rinse with cold water and set aside. Next, add some oil to a pan and sauté the shallots until translucent, then add garlic and herbs and cook for a few more mins until fragrant. Add beans, lentils, peas, tomato paste & veggie broth/water, mix well and cook for 5 more mins. Lastly, mix in the couscous, nooch & breadcrumbs. Stuff the mushrooms with this mixture and cook in the oven for 10 more mins.

I had mine with a side of roasted sweet potatoes, spinach & broccolini, topped with sesame seeds & fresh parsley!

I know mushrooms can be quite the subject of debate, either you love them or you hate them! Obviously, I’m on the love side, but what about you? I’m very curious, so let me know! 😊 Have a great Saturday everyone! ❤️🧡