Cheesy Stuffed Mushrooms with Salad
This recipe is courtesy of Kristina, a client who is currently studying nutrition in London and who attended my lecture in 2021. Thank you Kristina. Another client, Ciara, altered it using a green pepper instead of a mushroom and loved it.
Portobello’s are the big tasty mushrooms and their solid structure makes them ideal to fill. This is a fast and very tasty lunch or dinner
Mushrooms are a great source of B vitamins which we need to combat stress and to produce energy.
1 Serving :
Mushroom 9g Carb kcal 197
Pepper 13g Carb 201 kcal
One serving: mushroom-pepper
|6 – 7g||14 -12g||9 – 12g||12-11g|
2g, a lick of Olive oil for the baking tray
170g, 2 portabello mushrooms OR 170g, 1 large green pepper, halved
30g, grated Cheddar and mozzarella
30g, a small red onion
80g, 2 large handfuls Spinach
20g big squirt Tomato purée mixed with
30ml of pasta/tinned tomatoes
5g, 1 garlic clove, minced
Oregano, salt & pepper to taste
Heat oven to 220C
Using a steamer, sweat down the spinach and squeeze out as much liquid as possible. I used 2 long, wide-bladed knifes to squeeze the spinach between the blades. Roughly chop.
Mix together the finely chopped onion, spinach, tomato purée, tinned tomatoes garlic, oregano, salt & pepper
Clean the mushrooms and remove the stem and remove some of the dark brown gills from the mushrooms to create space
Oil a baking tray and add the mushrooms top- side down
Bake in oven for 15 mins
Remove the baking tray from the oven. Drain away the liquid from the mushrooms and then fill them with the mixture and top with the cheese.
Bake for another 5-10 minutes until the cheese is melted and bubbling.
Servings ideas: Serve with asparagus, salad leaves and tomatoes. (not inc. in Nutri-analysis)