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Berry Stuffed Portobello
Serves4
Cooking time
30m
Perfect for a vegetarian meal, this mixed berry recipe features a sweet and savoury filling of asparagus, berries, feta and walnuts baked in a portobello mushroom cap. It's colourful, flavorful and satisfying.
Ingredients
1 Tbspolive oil
115gasparagus, trimmed, cut into 2cm pieces
1/3 cupfinely chopped red pepper
2 tspchopped oregano
1 tspsalt
1/4 tspground black pepper
1 cupDriscoll's raspberries and/or blueberries
115gcrumbled feta cheese with tomato basil
1/2 cupchopped toasted walnuts
4portobello mushrooms, each about 10cm across
1small shallot, finely chopped
balsamic vinegar, if desired
Method
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Mushrooms
Preheat broiler. Line broiler pan with aluminum foil. Remove mushroom stems and discard. Using a spoon, remove brown gills from mushroom caps. Discard gills. Rub some oil on both sides of mushroom cap. Season lightly with salt and pepper and place on prepared broiler pan gill side down. Broil 4 minutes. Remove; set aside. Heat oven to 175°C.
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Filling
Combine remaining oil, asparagus, red pepper, shallots, thyme, oregano, salt and pepper in microwave safe bowl until blended. Microwave on medium (50 percent) power 4 minutes, stirring once. Stir in berries, feta cheese and walnuts. Divide filling equally in mushroom caps. Place on foil lined broiler pan.
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Baking
Bake 30 minutes or until mushrooms are tender. Serve with drizzle of balsamic vinegar, if desired.
