Page title and description
Oven baked Portobello mushrooms with cranberry and pistachio stuffing
This elegant stuffed mushroom recipes makes a good vegan starter, or a light lunch with a crisp green salad and some couscous or quinoa.
Ingredients
- 4 Portobello mushrooms, cleaned
- 25g shelled pistachio nuts, lightly toasted in a dry frying pan, cooled and finely chopped
- 15g dried cranberries, soaked in boiling water for 20 mins, drained and finely chopped
- 2 garlic cloves, crushed
- 1 ½ tbsp fresh parsley, chopped
- 3 tbsp olive oil, plus extra for drizzling
- salt and pepper
Method
Prep time:
20 min
PT20M
Cooking time:
20 min
PT20M
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Step 1
Preheat oven to 180°C/Gas 4. Use a splash of olive oil to grease a baking dish and place the Portobellos in side by side, gill-side up.
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Step 2
Mix the rest of the ingredients together in a small bowl and season to taste. Spread it over the Portobellos and drizzle over a little more olive oil.
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Step 3
Bake for 20 minutes, or until the mushrooms are tender.