Food Monday ~ Portobello Mushrooms with Pine Nuts

Portobello Mushrooms with Pine Nuts

Preheat the oven to 200°C
Serves 4

4 Large Portobello Mushrooms
2 tablespoons olive oil
1 tablespoon balsamic vinegar
3 cloves of garlic, crushed
275g jar or canned red pimentos, finely chopped
75g fresh wholewheat breadcrumbs
25g pine kernals, toasted and roughly chopped
2 tablespoons low fat soft cheese
1 tablespoon chopped fresh parsley
Salt & pepper
15g parmesan cheese, grated

Wipe the mushrooms with damp kitchen towel.  Remove the stalks and scrape out the flesh leaving the cap intact.  Chop the stalks and flesh and place in a mixing bowl.  Brush the caps with a little oil and place in a roasting tin.
In a frying pan, heat the remainder of the oil and the vinegar, fry the garlic and pimentos until tender.  Stir in the mushroom flesh, breadcrumbs, pine kernels, soft cheese, parsley and seasoning.
Divide the mixture between the four mushroom caps and sprinkle over the Parmesan cheese.  Bake for 12-15 minutes until tender.

8 thoughts on “Food Monday ~ Portobello Mushrooms with Pine Nuts

  1. Grannymar Post author

    RG – Sometimes I move into the 21st century! ;D

    I Had this for lunch at a friends house and although I am not a great fan of those large mushrooms, I thought I could adapt it for myself at home. I asked for the recipe and the above is posted just as she wrote it for me.

  2. Baino

    OK this one I can do although might have to skip the cheese. Oh hai, that would make them grilled mushies. Still, there’s a meal in every portobello I guess so fewer calories than a steak and chips.

  3. Grannymar Post author

    Baino – One of the nice things about cooking is how we can adapt recipes to suit ourselves.

    Magpie – That place looks interesting. Now about the two dishes in combination….. Can we expect a recipe? 😀


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