Stuffed Mushrooms with Mangetout Salad

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

Vegetarian Quick Mushrooms Brie Starter

Estimated Nutrition

Calories

685.2

kcal / serving

685.2 kcal total

Carbs

38.6g

per serving

38.6 g total

Fat

52.4g

per serving

52.4 g total

Protein

19.8g

per serving

19.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Brie

chopped

Fruits

tsp

Lemon Juice

GrainsCereals

Breadcrumbs

NutsSeeds

tbsp

Sage

fresh, chopped

0.5

clove

Garlic

finely chopped

OilsFats

tbsp

Olive Oil

for the mushrooms

tbsp

Olive Oil

for the salad

Vegetables

piece

Chestnut Mushrooms

whole, stalks removed

Mangetout

finely sliced

tbsp

Onion

finely chopped

Method

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.