I love creating recipes that you can have for breakfast, lunch or dinner. Things like my sweet potato and kale rosti or cod and sweet potato fish cakes. They are diverse enough to have on their own, or simple enough that you can add something extra with them for a lunch of supper. This baked sun-dried tomato stuffed Portobello mushrooms recipe is simple, comforting and delicious. It can be enjoyed as a main meal or as part of a meal. You could even use smaller mushrooms and stuff them for an starter / appetizer.
Although mushrooms fall under the “vegetables” category on most food forums, they are not technically plants. They belong to the fungi kingdom and although they are not vegetables, mushrooms provide several important nutrients. Mushrooms are deliciously low carb (perfect for Diabetics) and packed with vitamins, nutrients, antioxidants and fibre. I am a huge fan of mushrooms, especially stuffed or cooked in some coconut oil with some sea salt, herbs and spices.
This recipe is packed with flavour and nutrition and really does tick every box. For people looking for something low carb that’s free from dairy, gluten, grains and friendly on the blood sugar then I urge you try this. If you need to be nut-free then you can substitute the nuts for seeds, I would suggest using a mix of sunflower and pumpkin. I use organic sun-dried tomatoes in olive oil- like these here However if you already had fully dried ones then I would suggest soaking them in olive oil for at least 2 hrs prior to cooking to rehydrate them. Alternatively you could soak them in boiling water, this would make the whole process a lot quicker.
- 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
- 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