Mixed Berry Stuffed Portobello

Berry stuffed portobello

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.

  • Method

    1. 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.

    2. 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.

    3. Baking

      Bake 30 minutes or until mushrooms are tender. Serve with drizzle of balsamic vinegar, if desired.

  • Ingredients

    1 tablespoon olive oil
    115g asparagus, trimmed, cut into 2cm pieces
    ⅓ cup finely chopped red pepper
    2 teaspoons chopped oregano
    1 teaspoon salt
    ¼ teaspoon ground black pepper
    1 cup Driscoll's raspberries and/or blueberries
    115g crumbled feta cheese with tomato basil
    ½ cup chopped toasted walnuts
    4 portobello mushrooms, each about 10cm across
    1 small shallot, finely chopped
    balsamic vinegar, if desired

    • Serves 4
    • Lunch
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