Stuffed Portobello Mushrooms

Hello to my lovely readers from all around the world. I would like to give a big thank you for your feedback which I get via email, Instagram, and another social media. It’s a big motivation and I’m so glad to receive your messages.
I have to say that I always try to use my experience, ideas and inspirations and of course bring them together to you.
Today I prepared a really easy, yummy and quick dish full of vitamins, minerals and also natural fat. It’s perfect for brunch lunch.
I visited a local grocery shop here in Hasting UK and bought those lovely large Portobello mushrooms. The Veggie Man has been running his shop for 34 years, a very long time. He knows lots of local and also national resorts where you can pick mushrooms in the forest. I felt like a little boy inside a kid story as I listened to so many of his stories J
However, when I bought these mushrooms, I already knew how they would be sitting on the plate for you.
So let’s start.



2 portobello mushrooms
2 red onions (180g)
baby spinach leaves ( around 2 handfuls per portion)
1 small clove of smoked garlic
3 large spoons of dark date syrup
5g of walnut
truffle oil
salt and pepper
vegan red cheddar or any vegan cheese of your choice
vegan butter of your choice 



So guys what you need to do first remove the bottom and skin from the mushrooms and put them in some small gastro pot with salt and pepper and vegan butter and cook ’til they soften ( 20min 185C) in the oven.
In the meantime, peel the onions, slice them and put them in your non-stick pan. Caramelise them by adding water with date syrup and cooking on low heat until soft, you can add salt and pepper if you would like to. When the mushrooms are ready, remove the water or liquid from gastro and just stuff these with crushed walnuts, caramelized onion, and top with cheese. Cook for another 6 min in the oven. While the cheese melts, use a small pot to cook the chopped smoked garlic and spinach. Braise and finish with a little truffle oil.

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