Tom’s Stuffed Portobello Mushrooms

You will need:

1 Large Portobello mushroom per person

Olive oil
Balsamic vinegar
Sea salt and ground pepper, to taste

For the stuffing:
Chopped garlic, to taste
60-90g of cooked quinoa per mushroom cap
A handful of yellow and red tomatoes, quartered
1 spring onion per person sliced
A sprinkle of raisins
A sprinkle of toasted pine nuts
Sea salt and ground pepper, to taste
Fresh chopped parsley, basil or mint

Preparation:
Preheat oven to 180 degrees/Gas mark 4. Lightly oil a baking dish.
Gently clean the mushroom caps, slice off the stems and carefully scrape out the gills with a teaspoon. Place the caps in the baking dish. Drizzle with a little olive oil and a touch of balsamic vinegar. Season and pre-bake the mushrooms for 15 minutes.
In a pan, heat a little olive oil and add the garlic. Stir for a minute. Add the cooked quinoa, tomatoes, spring onions, raisins and pine nuts. Season and moisten with olive oil.
Remove from the heat and add the herbs.
Stuff and cover each mushroom with a tin foil hat and bake for 15 to 20 minutes. Yum, magic mushrooms.

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