Stuffed Portobello Mushrooms
4 Portobello mushrooms
2 cloves garlic
1 echalion shallot, chopped (about 125g)
15g butter
50g Fry's Special Vegetarian Polony Sausage, cut into small dice
45g half fat cheese (I had a mix of Edam & Cheddar)
200ml vegetable stock
handful fresh parsley
handful fresh basil
Melt the butter and saute the shallot, garlic and chopped mushrooms stems with the veggie sausage until the veggies are soft and the sausage is lightly browned. Add the veggie stock and simmer until the stock is all but evaporated.
Allow to cool then add the grated cheese & chopped herbs. Divide the mixture between the mushrooms and bake in a moderate oven until mushrooms are cooked and the tops are browned and bubbly, about 30 minutes.
Nutrition Data
Calories (kcal) 417.8
Carbohydrate (g) 19.4
Protein (g) 32.4
Fat (g) 24.2
Fibre (g) 3.8
I had these with
1 herb salad
135g runner beans
4 Portobello mushrooms
2 cloves garlic
1 echalion shallot, chopped (about 125g)
15g butter
50g Fry's Special Vegetarian Polony Sausage, cut into small dice
45g half fat cheese (I had a mix of Edam & Cheddar)
200ml vegetable stock
handful fresh parsley
handful fresh basil
Melt the butter and saute the shallot, garlic and chopped mushrooms stems with the veggie sausage until the veggies are soft and the sausage is lightly browned. Add the veggie stock and simmer until the stock is all but evaporated.
Allow to cool then add the grated cheese & chopped herbs. Divide the mixture between the mushrooms and bake in a moderate oven until mushrooms are cooked and the tops are browned and bubbly, about 30 minutes.
Nutrition Data
Calories (kcal) 417.8
Carbohydrate (g) 19.4
Protein (g) 32.4
Fat (g) 24.2
Fibre (g) 3.8
I had these with
1 herb salad
135g runner beans
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