Mushrooms are a superfood as it is full of antioxidants and B vitamins. It is hearty, filling and absorbs flavours very well. This mouth-watering vegetarian recipe is jam-packed with flavour and would be a great addition to your meat-free recipe collection.
Time: 30 minutes
Recipe by: Rosie Mansfield
4 large portobello mushrooms
2 tbsp butter
1 brown onion, diced
2 garlic cloves, chopped
50g bread crumbs
2 sprigs thyme, finely chopped
2 sprigs rosemary, finely chopped
Salt & pepper
2 tbsp extra virgin olive oil
150g block blue cheese
1 bunch chives, finely chopped
1 spring onion, finely sliced
Preheat oven to 180°C.
In a pan melt some butter and saute onions and garlic. Set aside.
Fry both sides of mushrooms. Remove any excess water.
In a bowl mix blue cheese with sauteed onion and garlic. Spoon into mushroom.
In another bowl mix breadcrumbs with thyme, rosemary, extra virgin olive oil, salt and pepper.
Stuff mushrooms with the blue cheese mixture and top with the breadcrumbs.
Bake for 10-15 minutes. Sprinkle with chives to serve.
This recipe is cooked using the Tefal Ingenio Stainless Steel Frypan which is part of the Tefal Ingenio Stainless Steel Induction 13-piece Set. To know more about the product and the Ingenio ranges, please click here