Stuffed Portobello Mushrooms
Ingredients
- 4 large Portobello mushrooms each 8 - 10 cm (3 1/2 - 4 in) across
- 3 garlic cloves peeled and crushed
- 4 spring onions finely sliced
- 1/2 courgette finely diced
- 1 red pepper cored, deseeded and finely diced
- 1 tbsp chopped fresh rosemary leaves
- juice of 1 lemon
- 1 tbsp water
- salt and freshly ground black pepper
- 2 tbsp finely grated Parmesan cheese
Instructions
- Preheat the oven to 200°C/Gas 6. Remove the stalks from the mushrooms
- and place the mushroom caps, cup side up, on a non-stick baking tray. Chop the stalks and reserve.
- Place the garlic, spring onions, courgette, red pepper, mushroom stalks, rosemary, lemon juice and water in a large non-stick frying pan. Cook, stirring, for 4 - 5 minutes or until the vegetables are slightly tender. Season.
- Carefully spoon the vegetable filling into the mushroom caps and push down with the back of the spoon. Sprinkle over the Parmesan and bake in the hot oven for 15 minutes or until the cheese is golden. Serve immediately.
Calories: 57 kcal
Carbohydrates: 10 g
Protein: 4 g
Fat: 1g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 2 mg
Sodium: 54 mg
Potassium: 514 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 1126 IU
Vitamin C: 60 mg
Calcium: 58 mg
Iron: 1 mg