Portobello mushrooms stuffed with nuts and herbs

Portobello mushrooms stuffed with nuts and herbs

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Serendipity is a thing. I turned on my computer this morning and here was this photo of mine on Facebook that Mark’s cousin had commented on. The significance is that I posted it on FB 7 months ago before I even launched Sun Temple! That’s why there are sunflowers in the photo. It was in the days when I was feeling my way and creating recipes simply for the pleasure of it without having an avenue for expression other than my family. Anyway 2 days ago Kirsty who loves stuffed portobellos asked if we could have them for supper, so I made them again.

This combination has a surprisingly slightly sweet flavour, and when served as the star attraction, it makes for a deliciously satisfying main meal. They are so delicious in fact that Mark didn’t demand a “sauce”.

Pre heat the oven to 180°C (350°F)

Serves 4

275g portobello mushrooms (4 average sized)

1 onion

2 garlic cloves

28g coriander

20g flat leaf parsley

few sprigs scented thyme

3 tbsp olive oil

130g (1 c) walnuts

70g (1/2 c) pumpkin seeds

30g (1/4 c) sunflower seeds

salt and pepper

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I finally bought a food processor which lives here in London, which is such a relief because as you must now know, I use it rather a lot. So start by chopping the onions and garlic, by whichever means makes you happy and soften them in a frying pan with 2 tbsp of the olive oil. I only buy extra virgin olive oil. You could if you wanted buy the slightly less expensive oil that is not extra virgin. I wouldn’t suggest you use that in salads though, as you will taste the difference, but its fine for cooking.

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scented thyme

While the onions and garlic are softening, chop the walnuts and pumpkin seeds until quite fine and then add all the herbs. The thyme requires a bit of fiddling to get the leaves off the tiny stems, but I’m not too precious about that. Its probably best to tip the nuts, seeds and herb mixture into a large mixing bowl in order to thoroughly stir in the sunflower seeds, onions, garlic and all their juices, but I didn’t as I was trying to save on the washing up. Talk about false economy, as I was dodging the food processor blade and it took much longer than washing up a bowl would have.

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The photo above doesn’t show it, but before setting out the portobellos in your dish you will cook them in, spread the remaining 1 tbsp of olive oil to prevent any sticking.

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Now you get to do the fun part……get stuffing.

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Cover the casserole dish tightly in foil as you want to keep all the juices which the mushrooms will give off during cooking. They will be ready (depending on their thickness) after 25 minutes if you remembered to pre heat the oven, maybe 30 if you didn’t.

I served these with pearl barley and goats cheese which I will post the recipe for shortly, and steamed runner beans. You could of course have these babies for lunch with a leafy salad. The possibilities are many as they are very well behaved and not at all sloppy or messy.

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3 Comments

  • Reply
    Easy mid-week pearl barley with goat’s cheese | Sun Temple Food
    April 20, 2014 at 8:16 am

    […] water until tender but not mushy. Drain and add all the remaining ingredients. I served this with portobello mushrooms stuffed with nuts and herbs, and sliced steamed runner […]

  • Reply
    Alison Ritchie
    April 20, 2014 at 1:55 pm

    This was delicious. I served it as a starter with a garnish of local watercress on the side. I found I had to cook the mushrooms for about 40minutes.

    • Reply
      Germaine
      April 20, 2014 at 3:56 pm

      Glad you enjoyed them. I guess the time they take depends upon the moisture content and their thickness. Thank you so much for the comment. Good idea about the water cress. Any photos?

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