Sun-Dried Tomato Stuffed Portobello Mushrooms
Recipe type: Dinner, Snack, Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 people
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).
  • 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
  1. Pre-heat oven to 180ºC / 350ºF
  2. 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
  3. Cut the stalks out of your mushrooms so that there's a well to place the sun-dried tomato mixture
  4. 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
  5. Place in the oven for about 20 minutes until the mushrooms are cooked through and the sun-dried tomato mix is toasted on top
  6. Serve straight away or allow to cool and keep in the fridge in a sealed container for up to 3 days