Stuffed Portobello Mushrooms
4 large Portobello mushrooms
3 cloves garlic, crushed
1 teaspoon extra virgin olive oil
2 echalion (banana) shallots, chopped fine
50g Fry's Special Vegetarian Polony sausage (or equivalent)
½ pint vegetable stock
handful fresh parsley, chopped
small handful fresh basil, torn into pieces
50g reduced fat Edam cheese
Remove the stems from the mushrooms and chop. Saute the chopped stems with the garlic and shallots in the oil in a non stick pan until they are just golden. Add the polony sausage, cut into small pieces and saute a few minutes longer. Pour over the veggie stock and cook over low heat until the stock is all but evaporated and all the ingredients are well cooked.
Allow to cool, then stir in the grated cheese and fresh herbs. Use the mixture to stuff the mushrooms, the give them a little spritz with some spray olive oil and bake in a moderate oven until the mushrooms are cooked and the tops of nicely browned, about 30-40 minutes.
Nutrition Data
Calories (kcal) 398.1
Carbohydrate (g) 23.1
Protein (g) 36.2
Fat (g) 18.7
Fibre (g) 5.4
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