Sun-Dried Tomato and Almond Stuffed Portobello Mushrooms A delicious, simple and nutrition packed dish that can be enjoyed for breakfast, lunch or dinner. It's Vegan friendly and 100% Paleo too (free from dairy, grains, gluten, refined sugar and soya).
Ingredients
150 g Portobello Mushrooms (Approximately 4 Large Mushrooms)
100 g Sun-Dried Tomatoes (I use sun-dried tomatoes in olive oil)
50 g Brazil Nuts
50 g Almonds
Small handful of Coriander leaves (around 12-14 leaves
½ tsp Sea Salt
Instructions
Pre-heat oven to 180ºC / 350ºF
In to a food processor place the sun-dried tomatoes, brazil nuts, coriander and almonds and blitz for 1-2 minutes until fully combined and a chunky paste like consistency
Cut the stalks out of your mushrooms so that there's a well to place the sun-dried tomato mixture
On to a baking sheet, place the Portobello Mushrroms and place 1 TBSP sun-dried tomatoe mixture in to each mushroom, flatten it out a little
Place in the oven for about 20 minutes until the mushrooms are cooked through and the sun-dried tomato mix is toasted on top
Serve straight away or allow to cool and keep in the fridge in a sealed container for up to 3 days
Recipe by at https://thelowcarbkitchen.co.uk/sun-dried-tomato-stuffed-portobello-mushrooms/