When I was a vegetarian, I ate a lot of stuffed mushrooms. They were usually the only semi-healthy vegetarian item on restaurant menus (as long as you asked them to halve the cheese – seriously, vegetarians don’t live off cheese) or when I went round to people’s houses for dinner, a lot of them didn’t know what to cook for a vegetarian, so stuffed mushrooms were always a safe option. Not that I was complaining, I was happy that they made something special just for me and stuffed mushrooms are so versatile, I never normally had the same filling each time I had one. So, you could say that stuffed mushrooms hold a special place in my heart. Or should that be stomach?
Whether you are a vegetarian, veggie curious, meat lover, or just looking for something new to make, stuffed mushrooms are for you! Mushrooms, especially big ones like portobello, have a really meaty texture that will keep meat eaters happy.
Despite no longer being a vegetarian, I still absolutely love vegetarian meals and I love stuffed mushrooms. One of the main reasons being, they are a great way to use up leftovers or vegetables that are on their way out. If you have some peppers and onions that need using up, they are ideal. If you have some leftover brocolli from dinner the night before (although the words leftover and brocolli never go together in our house), then that would go well in this recipe. Have a few bits of different cheeses that you need to use? Mix them together to put on top of the other ingredients. You can pretty much do whatever you want with this. You could even add meat if you wanted to, but some meat free meals are good. Because they are all done individually, you could add meat to those that just can’t have a meal without meat and keep yours meat free. Something for everyone!
Sometimes I have these with a big green salad, like I did today, or I have them with some brown rice, sweet potato or cous cous. This recipe is pretty low in calories, so if you are looking to have these as a meal, I would add some complex carbs to it.
Ingredients – Serves 2:
– 4 portobello mushrooms
– 2 yellow peppers, cut in to chunks
– 8 cherry tomatoes, halved
– 2 garlic cloves, crushed
– 1 tbsp olive oil
– A pinch of sea salt and black pepper
– 60g feta cheese, crumbled
– 4 basil leaves, chopped
1) Mix together the peppers, tomatoes, olive oil, garlic and salt and pepper and put in a baking dish and put in a pre heated oven at 200C/390F for 20 minutes.
2) Add the mushrooms to the pan and put everything back in the oven for 10 minutes.
3) Once cooked, put the mushrooms on a plate and put the pepper and tomato mixture on top. Sprinkle over the feta and basil and serve.
What vegetarian dish would you like to see a recipe for? Please leave a comment below.
Nutritional Information – per person:
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