Stuffed portobello mushrooms with tomato ragù

Step 1/4

• 1 red onion
• 1 garlic
• 4 tomatoes
• olive oil
• 50 ml white wine vinegar
• 15 ml lemon juice
• 30 g sugar
• salt
• pepper

• cutting board
• knife
• pot (small)

Peel and mince onion and garlic. Dice tomatoes. Heat olive oil in a small pot, then add onions and garlic, and let briefly sweat. Add diced tomatoes, vinegar, lemon juice, sugar, salt, and pepper. Let the chutney cook for another minute, then take off the heat and set aside.

Step 2/4

• 500 g portobello mushrooms

• frying pan

Clean the mushrooms by removing the stem and scooping out the gills underneath the mushroom cap. Roughly chop the gills and stems, then add to a frying pan and sauté.

Step 3/4

• 50 g olives
• 100 g basil
• 50 g parsley
• 50 g Parmesan cheese
• 15 g walnuts
• 1 egg
• 15 g breadcrumbs
• 10 g lemon zest
• salt
• pepper

• blender
• fine grater

Add olives, basil, parsley, half the Parmesan, walnuts, and the egg to a blender and blend until smooth. Then add breadcrumbs, lemon zest, and sautéed mushrooms. Season to taste with salt and pepper.

Step 4/4

• olive oil
• 50 g Parmesan cheese

• oven
• baking sheet
• parchment paper

Preheat the oven to 200°C/400°F. Drizzle the mushroom caps with olive oil, then stuff them with the olive-mushroom mixture, and sprinkle with remaining Parmesan. Spread them on a parchment-lined baking sheet and let bake for 15 min. Serve with the tomato ragù. Enjoy!

Enjoy your meal!