Portobello Mushrooms with Vegan Quorn and Olive Stuffing

Personally, I never get tired with stuffed mushrooms. If the right combination of flavours and textures are used in the stuffing, then when combined with the wonderful texture of cooked Portobello mushroom, you seriously can’t go wrong. This may seem like a simple recipe, and in fact it is, but as I say, when the flavours hit the mark, you have a fantastic tasting dish. Perfect as a main dish, a side dish or even as a starter.

30 Minutes

Serves 1 or 2

? kcal per serving

METHOD

Preheat the oven to 180 degrees celsius ( 350 F ), gas mark 4

1 In a frying pan, gently fry the spring onions in the chilli oil for 2-3 minutes until the onions have softened.

2 Add the chopped tomato and Quorn fillets, and continue to cook for a further 3-4 minutes or until the tomato has started breaking down.

3 Add the dill, basil, salt and pepper, tomato puree and the green olives. Mix well, and remove from the heat.

4 Remove the stalks from the mushrooms and place each mushroom underside up on a piece of baking foil.

5 Spoon the filling equally onto the mushrooms and wrap each mushroom up in the foil to form a closed parcel. Be sure there is space in the parcel for the steam to surround and cook the mushrooms.

6 Place the parcels on a baking tray and bake for 15 minutes. Remove from the parcels and serve.

RECIPE NOTES

A mix of green and black olives gives another dimension to the taste of the dish.

Vegan Quorn pieces can be substituted for the fillets.

RECIPE TIPS

Be sure to leave enough space in the foil parcels so that the steam can build up in the parcel and cook the mushrooms.