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Stuffed Portobello Mushrooms, Sun-Dried Tomato and Basil Gratin

Roast portobello mushrooms stuffed with a sun-dried tomato and basil paste, topped with goats' cheese and served with fresh salad.

VegetarianAppetiserCheeseGluten FreeMushroom
Estimated Nutrition
Calories
288.1
kcal / serving
1152.4 kcal total
Carbs
16.3g
per serving
65.2 g total
Fat
21.1g
per serving
84.4 g total
Protein
13.2g
per serving
52.8 g total
Cook Time
16
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
piece
Balsamic Vinegar
to serve
Dairy
4
rounds
Goats' Cheese
1cm thick mature rounds
NutsSeeds
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
2
cloves
Garlic
peeled, crushed
1
bunch
Basil
fresh
14.8
ml
Parsley
fresh flatleaf, finely chopped
OilsFats
29.6
ml
Olive Oil
divided use
Vegetables
4
piece
Portobello Mushrooms
cleaned, stalks removed
200
g
Sun-Dried Tomatoes
soaked in hot water for ten minutes
1
bunch
Watercress
to serve
1
bunch
Wild Rocket
to serve

Method

1
2
3
4
5