Stuffed Portobello Mushrooms with Cheese
Large portobello caps are baked until they soften and colour. We fill them with sautéed spinach, chopped walnuts, sunflower seeds and herbs. A layer of melting cheese is added and grilled until it bubbles. We finish them with parsley and chives. Three caps per board make a filling main.
- Price
- €12.90
- Portion
- three large caps per board, about 300 g total, straight from under the grill.
- Ingredients
- large portobello mushroom caps, sautéed spinach, chopped walnuts, sunflower seeds, garlic, fresh thyme, olive oil, melting cheese; finished with flat-leaf parsley and chives.
- Allergens
- dairy (cheese), nuts (walnuts). Naturally gluten-free.