29 July 2015

Stuffed Portobello Mushrooms Recipe

Our version of throwing caution to the wind is grabbing the Portobellos for our weekly grocery cart instead of the basic button ones. Yes, we live life to the fullest like that. Here’s what we made!

Stuffed Portobello Mushrooms Recipe
Vegan, Gluten-Free, Nut-Free, Soy-Free

For the Tomato-Eggplant Salsa Stuffing ingredients and recipe, check it out here.

500g Portobello mushrooms
Extra virgin coconut oil
Salt (we’re using Himalayan rock salt) and cayenne pepper

1. Prepare the tomato eggplant salsa.

2. Remove the stem from the mushrooms. Clean the mushrooms with a damp towel.

3. Season the extra virgin coconut oil with some salt and pepper. Brush the oil mix onto the mushrooms.

4. Stuff the mushrooms with the salsa.

5. Bake the mushrooms at 200° C for 10 minutes. 

6. If you like the stuffing a little more browned, bake them for another few minutes. 

To add on to the Mediterranean(ish) feel, pair them with a bowl of Cous Cous Salad!

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