Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

4 servings
30 MIN
Easy
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Ingredients

2 x 160g packs Garden Gourmet Mediterranean Seasoned Fillet Pieces
8 large portobello mushroom caps
500g washed baby spinach
150 g cranberries (frozen)
1 lemon (zest only)
2 garlic cloves
small handful of walnuts
50g grated vegan mozzarella
1 tbsp agave syrup
1 tbsp olive oil for frying
a few sprigs of thyme (for garnishing)
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Preparation

Preheat the oven to 200℃ (180℃ for fan ovens) or Gas Mark 6. Remove the stems from the mushrooms. Place them on a baking tray, drizzle with olive oil and roast them in the oven for a few minutes or fry them in a frying pan.

Let the mushrooms cool upside down, once cool dry them on kitchen paper. Peel and finely chop the garlic. Sauté the garlic in some oil and stir-fry the spinach in it. Drain the spinach and set to one side and fry the Garden Gourmet Filet Pieces according to the pack instructions.

Boil the cranberries with the syrup and a little water until soft.

Place the mushrooms on a baking tray and fill with spinach, fillet pieces and the grated cheese.

Bake them in the oven for 5 minutes or until the cheese has melted a little. Finish with coarsely chopped walnut, lemon zest, cranberries and thyme.

Nutritional Information
Typical values
Per Serving
Energy
393.2 Kilocalories
Protein
28.9 grams
Carbohydrate
29 grams
Fat
20.6 grams