Oven baked Portobello mushrooms with cranberry and pistachio stuffing recipe image

Print Oven baked Portobello mushrooms with cranberry and pistachio stuffing

This elegant stuffed mushroom recipes makes a good vegan starter, or a light lunch with a crisp green salad and some couscous or quinoa.

Category

Starter recipes  

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, crushed
  • 1 ½ tbsp fresh parsley, chopped
  • 3 tbsp olive oil, plus extra for drizzling
  • Salt & pepper

Method

  1. Preheat oven to 180°C/Gas 4. Use a splash of olive oil to grease a baking dish and place the Portobellos in side by side, gill-side up.
  2. 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.
  3. Bake for 20 minutes, or until the mushrooms are tender.
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