oven baked portobello mushrooms with cranberry + pistachio stuffing
A veggie starter option. Serve with salad leaves or watercress.
Ingredients
- 4 portobello mushrooms, cleaned
- 25g shelled pistachio nuts, lightly toasted in a dry frying pan, cooled + finely chopped
- 15g dried cranberries, soaked in boiling water for 20 mins, drained + finely chopped
- 2 garlic cloves, peeled + crushed
- 1 ½ tbsp chopped fresh parsley
- 3 tbsp good olive oil, plus extra for drizzling
print this
Method
- Use a splash of olive oil to grease a baking dish and place the Portobellos in side by side, gill-side up.
- Mix the rest of the ingredients together in a small bowl and season to taste.
- Spread it over the Portobellos and drizzle over a little more olive oil.
- Bake in the oven at 180˚C for 20 mins, or until the mushrooms are tender.
