OVEN BAKED PORTOBELLO MUSHROOMS WITH CHESTNUT AND KALE STUFFING - SERVES 2-4
The blend of caramelised onions, chestnuts and kale combined with the deep flavour and wonderful texture of portobello mushrooms make this dish something truly delicious. These are great served with my recipe for Braised Red Gem Lettuce with Leeks and Peas. There is a link to the recipe below.
4 medium portobello mushrooms, left whole with stalk removed
1 tablespoon olive oil
1 large onion, sliced
200g curly kale, steamed
100ml vegetable stock
1/2 teaspoon black pepper
1/4 teaspoon cumin
1 tablespoon soy sauce
1/2 teaspoon cider vinegar
Preheat the over to 200 degrees Celsius.
Begin by preparing the portobello mushrooms for stuffing by pricking the bottom of each one. This allows for juices to be released whilst they are cooking. Place on a baking tray and put to one side as you prepare the filling.
In a food processor, blitz the steamed kale and chestnuts for a few seconds until the chestnuts are coarsely chopped. Be sure not to blitz for too long, you do not want a puree. Put to one side.
In a frying pan, heat the oil over a medium heat and fry the onions for 1-2 minutes. Reduce the heat and continue to cook for a further 5 minutes or until the onions have started to caramelise.
Add the kale and chestnut mixture, mix well, add the stock and all other ingredients. Cook for a further 2 minutes or until the mixture is thick but not too dry.
Place an equal amount of stuffing into each mushroom and bake in the oven for 40-45 minutes. Pour over any juices before serving.
Serve with Braised Red Gem Lettuce with Leeks and Peas. Click for recipe.
NUTRITIONAL INFORMATION PER SERVING - BASED ON 2 SERVINGS
Calories - 252, Protein - 9g, Carbohydrates - 34g, Fat - 10g