Almond Stuffed Portobello Mushrooms
Serving: 1| Cooking time: 15 minutes | Skill: Easy
"Packed with protein this perfect dinner or on-the-go lunch which simple and very easy to pull together. Works well with a vibrant salad." Tash x
- 2 large Portobello mushrooms
- 1 large glove of garlic, finely grated
- 2tbsp sunflower oil
- ½ a red onion, diced
- 45g flaked almonds, roughly chopped
- ½ tsp cinnamon
- 3 tbsp water
- 15g parsley
- Pinch of Himalayan salt & black pepper
- Pre-heat the oven to 175°C
- Place the mushrooms onto a baking tray with the gills facing up and remove the stem so that you have a flat surface.
- Finely grate the garlic (I use a microplane but the finest section on a cheese grater will do) and distribute evenly over the mushrooms. Pour 1tbsp of the sunflower oil into your hands and massage it all over the mushrooms so that they are generously covered.
- Transfer the mushrooms to the oven and bake for around 8 minutes until they begin to soften.
- Meanwhile, prepare your stuffing by sautéing the onions in the remaining 1tbs of sunflower oil until soft. Next add the chopped almonds and cinnamon and continue to cook for a further 3-4 minutes, adding 1tbsp of the water at a time so as to keep the temperature of the pan down. Once the water absorbs just add another 1tbsp. Finally stir through the parsley and season with the salt and pepper.
- Remove the mushrooms from the oven and pile the stuffing into each of them. Return to the oven and bake for a further 4-5 minutes or until the almonds start to turn golden brown. Serve with a green salad and a zingy dressing.