Vegetarian
Stuffed Portobello Mushrooms
30 mins
4 Servings
Perfect for a light lunch, snack or starter, these nutrition-packed portobello mushrooms are stuffed with chestnuts and cream cheese and oven baked to finish with a lovely pine nut and flaxseed crust.
Brilliant Bases Used In This Recipe
Tomato Fondue
About This Recipe
One of our secondary missions at Elevated is to tempt you into eating more mushrooms as they’re an excellent source of many minerals including selenium, copper, potassium, and zinc, as well as many of the B vitamins and some protein.
They also contain a compound called betaglucans which is good for the immune system and is thought to also have anti-cancer properties.
Jason is serving portobellos here with a blend of cream cheeses and toasted chestnuts – the lowest fat nuts out there, rich in fibre and high in vitamin C which also helps with immune function. We then form a crust with flax seeds and pines nuts and serve on a base of our Tomato Fondue. An option here is to use our croutons to drip into the tasty melted middle.
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Ingredients
4 large Portobello mushrooms
200g/7oz warm BB Tomato fondue
200g/7oz ricotta cheese
200g/7oz mascarpone cheese
200g/7oz pre-cooked chestnuts
2tsp sage leaves
8 Elevated croutons
Salt and pepper
Nutrition Per Serving
Calories
388
Fats
26G
Carbs
9G
Protein
9G
Method
Pre-heat the oven to 200C/390F (fan) or 220C/430F (convection)
Peel and de-stalk the mushrooms as per the skills video below
Fine chop the sage as per the skills video below
Fine chop the chestnuts or chop in a food processor
Blend the two cream cheeses together with a spoon
Add in the fine chopped chestnuts and sage leaves
Add salt and pepper to taste
Spoon the mix into the cavity of each mushroom, pack in and flatten leaving it slightly proud of the mushroom surface
Add the flax and pine nuts to a bowl and mix
Invert the mushroom in the seed/nut mix to coat
Place on a baking tray and cook for around 20 minutes in the oven
Serve on a bed of warmed Fondue with croutons and a simple salad of rocket
