toodle.

Stuffed Mushrooms with Mangetout Salad

Roasted chestnut mushrooms stuffed with melted Brie and sage breadcrumbs, served alongside a crisp, zesty mangetout and onion salad.

VegetarianQuickMushroomsBrieStarter

Estimated Nutrition

Per Serving Total
Calories 685.2 kcals 685.2 kcals
Carbohydrates 38.6 grams 38.6 grams
Fat 52.4 grams 52.4 grams
Protein 19.8 grams 19.8 grams
Cook Time
12 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
55
g
Brie
chopped
Fruits
1
tsp
Lemon Juice
GrainsCereals
55
g
Breadcrumbs
NutsSeeds
1
tbsp
Sage
fresh, chopped
0.5
clove
Garlic
finely chopped
OilsFats
1
tbsp
Olive Oil
for the mushrooms
1
tbsp
Olive Oil
for the salad
Vegetables
2
piece
Chestnut Mushrooms
whole, stalks removed
55
g
Mangetout
finely sliced
1
tbsp
Onion
finely chopped

Steps

  • Preheat the oven to 220°C.
  • Fry the sage and breadcrumbs in olive oil for two minutes until toasted.
  • Mix in the Brie until it begins to melt.
  • Stuff the mushroom caps with the Brie mixture and place on a baking sheet.
  • Bake for ten minutes until the topping is golden.
  • Toss the mangetout, garlic, onion, olive oil, and lemon juice in a bowl.
  • Serve the roasted mushrooms on top of the fresh salad.