Herby Stuffed Portobello Mushroom (LC)
Ingredients
- 2 whole portobello mushrooms
- 1 tsp olive oil
- 30g feta cheese, crumbled
- 3-4 sun-dried tomatoes, chopped
- 1 tsp Italian seasoning
- Pinch of black pepper
- Portion of veggies (your choice: mixed salad, frozen veg medley, frozen peas/sweetcorn, etc.)
Instructions
Preheat the oven to 180 °C (fan 160 °C).
Brush the mushrooms with olive oil and place them on a baking tray. Roast for 15 minutes, or until tender.
While the mushrooms are roasting, prepare the filling. In a bowl, combine the feta, chopped sun-dried tomatoes, Italian seasoning, and black pepper. Mix well and set aside in the fridge until ready to use.
Remove the mushrooms from the oven. Spoon the feta mixture into each mushroom.
Return the stuffed mushrooms to the oven for 10 minutes, or until the tops are lightly golden and slightly crispy.
Serve warm with a portion of vegetables of your choice.