Vegetable-stuffed Mushrooms - Arthritis Action

Vegetable-stuffed Mushrooms



2 large Portobello mushrooms

2 tsp Extra Virgin Olive Oil

1/2 onion, chopped in cubes

1 small courgette, chopped

1 tomato, chopped

1 clove garlic

1/4 tsp oregano

1/4 tsp thyme

1/4 tsp black pepper

50g (1.7oz) mozzarella cheese


Preheat the oven to 190º C (gas mark 5).

Cut off the stems of the Portobello mushrooms using a sharp knife. With a spoon, carefully scrape out the ribbing and create a bowl in the under-side of the mushrooms. Dice all innards and set aside.

In a non-stick frying pan, heat the olive oil. Add the onion until it starts to sweat (2-3 min). Add the courgette and reserved mushroom innards and cook until just soft (3-5 min).

Add the chopped tomatoes and spices. Sauté for an additional 3 minutes to combine the flavors. Remove from heat.

Place mushroom caps, upside-down on a greased, foil-lined baking sheet. Gently fill the caps with the warm veggie mixture.

Bake in the oven for 25-30 minutes. Top with a sprinkling of cheese and bake the mushrooms for another 10-12 mins until the cheese turn golden.

FFQ Information
Food Group Food item
OILS AND FATS Olive oil and Margarine
VEGETABLES Onions, leeks
VEGETABLES Courgettes, marrow, squash, aubergine
EGGS AND DAIRY Cheese e.g Cheddar, Brie, Edam (a thumb)