RecipesVegetarian and Vegetables

Baked Portobello Mushroom stuffed with roasted vegetables and pesto

An impressive starter or vegetarian main which can easily be adapted to be vegan too.

Vegan
Baked Portobello Mushroom stuffed with roasted vegetables and pesto
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Ingredients

For the recipe:
  • 2 large portobello mushrooms
  • 1 courgette
  • 1 aubergine
  • 1 red pepper
  • 1 red onion
  • 2 tbsp olive oil
  • to season Perfect Salt
  • 1 tsp Italian Herbs
  • 2 sun-dried tomatoes
  • 2 tsp + extra to serve pesto or vegan alternative
  • 2 tbsp Italian hard cheese or similar
  • 2 tsp Panko breadcrumbs
  • 1 tbsp walnuts, toasted and chopped

An impressive starter or vegetarian main which can easily be adapted to be vegan too.

Serves 2

Method

01
Chop your roasting vegetables into bite sized chunks and place on a baking tray. Drizzle with a little oil and season with Perfect Salt and Italian Herbs and toss to coat.
02
Place in a preheated oven at 180C for 20-25 minutes, turning half way through, until golden and roasted. Remove from the oven but keep the oven on while you prepare the mushrooms. 
03
Place your mushrooms on a baking tray. Fill each mushroom with a good spoonful of roasted vegetables, one chopped sun-dried tomato, a teaspoon of pesto and then top with a handful of Parmesan cheese (or vegan alternative) and a good sprinkling of panko breadcrumbs.
04
Bake for 20 minutes until the cheese is melted and golden.
05
Serve with chopped toasted walnuts, a drizzle of pesto and chopped parsley.