Stuffed Portobello Mushrooms with Blue Cheese

Portobello mushrooms stuffed with a sautéed vegetable mixture, topped with blue cheese and breadcrumbs, then roasted until golden and bubbling.

Easy Vegetarian Appetiser Dinner Party Mushroom

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

45.2g

per serving

45.2 g total

Fat

78.5g

per serving

78.5 g total

Protein

24.8g

per serving

24.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Unsalted Butter

Blue Cheese

Mild vegetarian

GrainsCereals

Breadcrumbs

White

NutsSeeds

sprigs

Thyme

Fresh

piece

Garlic

Cloves, finely chopped

Chives

Fresh, chopped

to taste

Salt

to taste

Black Pepper

Freshly ground

OilsFats

Olive Oil

Vegetables

piece

Portobello Mushrooms

Stalks removed and chopped

0.5

piece

Onion

Finely sliced

0.5

piece

Bell Pepper

Chopped

Method

Preheat the oven to 200°C.

Place mushrooms on a baking tray and top with butter, salt, pepper, and thyme.

Bake the mushrooms for 10 minutes.

Sauté onion and garlic in olive oil until softened.

Add chopped mushroom stalks and peppers to the pan and cook until soft.

Fill the baked mushrooms with the sautéed mixture.

Top with blue cheese and breadcrumbs.

Roast for 6 minutes until the topping is golden and bubbling.

Garnish with chopped chives and serve.