Stuffed Portobello

Name: Stuffed Portobello
Total time: 30 min
Yield: 2
Ingredients: 2 large portobello caps, stems removed and chopped; 100 g spinach; 1 garlic clove, minced; 40 g breadcrumbs; 60 g taleggio (or other melting cheese), cubed; 2 tbsp olive oil

Nature designed this dish already — the cap is its own ramekin. Fill with spinach, garlic breadcrumbs and taleggio, and roast until bubbling.

30 minTime

2Serves

6Ingredients

Made with Portobello

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1Preheat the oven to 200°C (fan).
2Heat 1 tbsp olive oil in a pan, sauté the chopped stems and garlic for 3 minutes.
3Add the spinach and cook until wilted, about 2 minutes. Season well.
4Brush the portobello caps with remaining oil, place gill-side up on a tray.
5Fill each cap with the spinach mixture, top with breadcrumbs and taleggio.
6Roast for 18–20 minutes until the cheese is bubbling and golden.

The mushrooms in this recipe

Portobello

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