Stuffed Portobello Mushrooms, Sun-Dried Tomato and Basil Gratin

Roast portobello mushrooms stuffed with a sun-dried tomato and basil paste, topped with goats' cheese and served with fresh salad.

Vegetarian Appetiser Cheese Gluten Free Mushroom

Estimated Nutrition

Calories

288.1

kcal / serving

1152.4 kcal total

Carbs

16.3g

per serving

65.2 g total

Fat

21.1g

per serving

84.4 g total

Protein

13.2g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

piece

Balsamic Vinegar

to serve

Dairy

rounds

Goats Cheese

1cm thick mature rounds

NutsSeeds

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

cloves

Garlic

peeled, crushed

bunch

Basil

fresh

14.8

Parsley

fresh flatleaf, finely chopped

OilsFats

29.6

Olive Oil

divided use

Vegetables

piece

Portobello Mushroom

cleaned, stalks removed

200

Sundried Tomatoes

soaked in hot water for ten minutes

bunch

Watercress

to serve

bunch

Wild Rocket

to serve

Method

Preheat the oven to 180°C.

Brush mushrooms with half the olive oil, season, and roast for 8-10 minutes on a greased tray.

Blend drained tomatoes, garlic, herbs, and remaining oil in a food processor into a rough paste.

Fill mushrooms with paste, top with goats' cheese, and bake for 5-6 minutes until bubbly.

Mix watercress and rocket with oil and vinegar to serve alongside the mushrooms.