Roasted portabellos stuffed with marinated mushroom salad

If you love mushrooms, you are in luck with this roasted portabellos stuffed with marinated mushroom salad recipe. Not only does this dish have an appetising crunch thanks to the roasted mushrooms, but it also contains a wholesome mushroom salad accompanied with a zingy dressing. In fact, wholesomeness can hardly taste better than this.

If you are looking for ways to improve your health by eating healthier, this recipe is a great starting point. Mushrooms are low in calories whilst still adding a meatiness to any dish. Once you start exploring the different types of mushrooms to cook with, a whole world of culinary possibilities will open up to you.

Health benefits of enjoying our roasted portabellos recipe

Although mushrooms add so much substance to any dish, they are low in calories. They are also a rich source of protein and fibre. They furthermore contain high levels of antioxidants and selenium.

Including mushrooms in your daily diet will help your body to fight cancer, diabetes, heart disease and Alzheimer’s. So, there are just so many reasons why you need to include more mushrooms in your daily diet.

Roasted portabellos stuffed with marinated mushroom recipe
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Roasted portabellos stuffed with marinated mushroom recipe

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Recipe by South African Mushroom Farmers’ Association
Course: Main, SideCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Ingredients

  • For the marinated mushroom salad:
  • ¼ cup olive oil

  • Juice & zest of 1 lemon

  • 150 g baby portabellini mushrooms, sliced in half

  • 2 baby fennel, thinly sliced

  • 1 stalk celery, thinly sliced

  • ¼ cup celery leaves, roughly chopped

  • ½ cup walnuts, lightly toasted & roughly chopped

  • ½ cup sun-dried tomatoes, roughly chopped

  • Salt and pepper to taste

  • 8 large portabello mushrooms

  • 1 pinch chilli flakes

  • 1 pinch dried oregano

  • Salt and pepper, to taste

Method

  • For the marinated mushroom salad:
  • Combine olive oil, lemon juice and zest in a bowl. Whisk together.
  • Add all the vegetables to the bowl and stir to coat. Season well.
  • Cover and refrigerate for 1 hour.
  • For the roasted mushrooms
  • Preheat oven to 200˚C.
  • Season portabellos lightly with salt, pepper, chilli flakes & oregano.
  • Roast on a rack on top of a baking tray for ± 7 minutes until tender.
  • Fill warm portabellos with a pile of marinated mushroom mixture.
  • Serve straight away.

Notes

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