Starters

Stuffed Portobello mushrooms with broccoli and sweet red pepper

Stuffed Portobello mushrooms with broccoli and sweet red pepper

Stuffed vegetables are not only divinely tasty and healthy, but also a great way of using up whatever is left in the fridge. A few of my favourite are Stuffed aubergines and Stuffed red bell peppers, and today l got to experiment with Portobello mushrooms. The result was more than appealing, as these fancy stuffed Portobello mushrooms come packed with some seriously healthy beauties: broccoli and sweet red peppers.

Cooked on their own, these veggies do not seem too tempting enough for some people, which is a shame, so a bit of helping hand from the nation’s favourite Cheddar cheese is more than welcome. It just brings some cheesy goodness that brings up a whole range of flavours. Also, my best friend in the kitchen, the ground black pepper, has not dissapointed me; some gentle spiciness was all l needed. Lovely!

Stuffed Portobello mushrooms with broccoli and sweet red pepper

Stuffed Portobello mushrooms with broccoli and sweet red pepper

Stuffed Portobello mushrooms with broccoli and sweet red pepper

Ingredients:

  • 3 Portobello mushrooms
  • 1 broccoli
  • 1 sweet red pepper
  • 1/2 onion
  • 2 tbsp breadcrumbs
  • 50 g Cheddar cheese
  • 1/4 tsp ground black pepper

 

Stuffed Portobello mushrooms with broccoli and sweet red pepper

Stuffed Portobello mushrooms with broccoli and sweet red pepper

Method:

  • Cut the broccoli into small florets and bring to the boil in salty water.
  • Simmer for 10 minutes until tender.
  • Drain the water and allow the florets to cool slightly, then chop them finely and add to a bowl.
  • Next, chop the onion and sweet red pepper and add to the broccoli.
  • Grate half of the Cheddar cheese and add it to the bowl too together with the breadcrumbs.
  • Toss everything well and season with ground black pepper.
  • Preheat the oven to 180 degrees C.
  • Arrange the mushrooms on a baking tray and pack the broccoli mixture onto the mushrooms.
  • Grate the remaining Cheddar cheese and sprinkle over the mushrooms.
  • Bake for about 20 minutes until the mushrooms are tender and the cheese is melted.
  • Serve hot, either on their own or with sour cream.

Enjoy! ?

Stuffed Portobello mushrooms with broccoli and sweet red pepper

Stuffed Portobello mushrooms with broccoli and sweet red pepper

Stuffed Portobello mushrooms with broccoli and sweet red pepper

Stuffed Portobello mushrooms with broccoli and sweet red pepper

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  • Lina
    April 12, 2016 at 7:52 am

    Wonderful recipe….I don’t make mushrooms that very often although I love it! So bookmarkjng this to try later..sorry fr not keeping in track with your post’s. .I’ve been pret busy!

  • Millie Thom
    April 12, 2016 at 1:16 pm

    This recipe looks so appetising – so colourful and wonderfully cheesy. Great photos, too.

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