It’s so easy in the winter to reach for stodgy comfort foods. Salads and the like don’t seem anywhere near as appealing when you’re making tea in the dark and you’re cold even though the heating is on full blast.
These stuffed mushrooms make a great lunch-time alternative to sandwiches, or you can serve them as part of a bigger meal, with a selection of green vegetables.
They’re vegetarian, vegan and gluten-free and are so easy to make too, taking less than 15 minutes to prepare and cook. My 20 month old Toddler Boy I absolutely loves these, as do I!
Ingredients – per mushroom
One Portobello mushroom
5 black olives, sliced
3 sun dried tomatoes, snipped into small pieces
1 tsp pine nuts
1 tbsp tomato puree
½ tsp wholegrain mustard
A pinch of thyme
Salt and pepper to taste
- Pre-heat the oven to 180 degrees/gas mark 4.
- Remove the stalk from the mushroom and put on a baking tray.
- Place all the other ingredients in a small bowl and mix until well-combined, then spoon into the mushroom.
- Cook for around 10-15 minutes, or until the mushroom starts to brown.
- Serve with a green salad, kale fried lightly with a little olive oil, lemon juice and chilli flakes, or my sweet potato bites with garlic and salt. Alternatively, it’s great as part of a bigger meal with seasonal vegetables, as part of a vegetarian Sunday roast, or perfect for Sunday brunch with a portion of my homemade baked beans.
Variations: use smaller chestnut mushrooms instead for a lovely canape-style dish.
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You might also like my recipe for roasted peppers stuffed with quinoa, courgette and mushroom, which is another great lunch-time dish, or, for something more substantial, red lentil dhal or black bean chilli.