Broccoli Stuffed Portobellos

Ingredients

600 g Mercer Portobello mushrooms 

1 tbsp Olive oil 

4 Garlic cloves, minced 

1 Small onion, finely chopped 

175 g Broccoli florets, finely chopped 

1 tsp Onion powder 

½ tsp Garlic powder 

½ tsp Paprika

½ tsp Salt and pepper 

1 cup Mayonnaise

¼ cup Nutritional yeast 

1 ½ cup Grated cheese

Mushroom Nutritional Info

Broccoli Stuffed Portobellos

25 minutes
Serves 4

Method

  1. Preheat the oven to 180°C. 
  2. Clean the portobello mushrooms with a cloth or paper towel and remove the stems, keeping them for the filling. Place the portobellos, gill side down, on a baking tray and bake for 10 minutes. 
  3. While they bake, heat olive oil in a large non-stick skillet over medium heat. Add the minced garlic and the onion, sautéing for 2 minutes until softened. 
  4. Add finely chopped broccoli, mushroom stems, onion powder, garlic powder, paprika, salt, and pepper. Sauté until the broccoli is tender. 
  5. In a bowl, combine mayonnaise, nutritional yeast, and the broccoli mixture. 
  6. After 10 minutes, remove the portobellos, turn them over, gill side up, and preheat the grill. 
  7. Fill each portobello with a spoonful of the mixture and top with grated cheese. Grill for 10 minutes, or until the filling is hot and the cheese is melted and browned. Remove from the oven and serve warm. Enjoy this delicious treat!
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Pukekawa, 2696 New Zealand