The recipe below is a little gem as it can be prepped and ready to eat in just over 20 minutes and works well both as a main meal or starter. It is packed full of veggies meaning that you are well on your way to meeting your “5-A-Day”. I am not really the type of person to talk about ‘clean eating’ as I am of the view that if you make something from scratch more often than not it falls into that category – that being said, for those of you that are looking for a healthy option for supper this recipe is right up there!
There is no denying that this is a ‘rustic’ recipe – in other words the presentation lacks finesse. However, the variety of vegetables used in this dish means that your plate is filled with vibrant colours making it draw the eye and entice the eater. The flavours complement one another giving a delicate balance between sweet, salty and creamy. Ladies and Gents, if you like mushrooms then this is one to try as it is tasty no nonsense cooking. Enjoy!
Stuffed Portobello mushrooms
Serves: 2 – 4 *depending on whether you are serving as a stater or main
Preparation time: 25 minutes
- 4 Portobello mushrooms
- 2 small sweet potatoes (peeled and cut into small cubes)
- 75g lardons
- 1/2 sweet red bell pepper (cut in small pieces)
- 1 handful spinach
- 100g blue Castello cheese (rougly diced)
- 1/4 tsp thyme
- olive oil
- Preheat oven to 180C.
- In a hot frying pan stir fry the sweet potato in a little oil for about 3-4 minutes.
- Add the lardons and thyme to the pan and cook for a further couple of minutes before stirring the pepper and spinach. Tip the contents of the frying pan into a bowl and set to one side.
- Remove the stems from the mushrooms, place in the frying pan with a little oil and cook for roughly 2 minutes on each side, covering the pan with a lid for the last minute.
- Place the mushrooms on a roasting tray and evenly fill each one with the topping you set to one side.
- Finally scatter over the cheese and place in the oven for 5-10 minutes before serving.