Stuffed Portabellas
Lily & Loaf
2
15 minutes
10 minutes
210
Mediterranean
Evening Meals
Stuffed Portabellas are a simple yet flavourful vegetarian dish featuring large portobello mushrooms filled with pesto, feta cheese and juicy cherry tomatoes. Grilled until tender and golden, these stuffed mushrooms make a satisfying light lunch, starter or meat-free evening meal packed with Mediterranean-inspired flavours.
Ingredients
4 tsp green pesto sauce
4 tsp olive oil
4 large portabella mushrooms, stemmed
200g crumbly feta cheese
Handful of cherry tomatoes - halved
Directions
Preheat the grill to a medium-high heat. Remove the stalks from the mushrooms and wipe clean if necessary.
Mix the pesto and olive oil together and spoon evenly into each mushroom cap.
Combine the feta cheese and cherry tomatoes in a bowl and divide the mixture between the mushrooms.
Place under the grill and cook for 8–10 minutes until the mushrooms are tender and the topping is lightly golden.
Serve immediately with salad leaves, roasted vegetables or crusty bread.
