Portobello Mushrooms with Garlic and Courgette Stuffing, Salad and Potato Wedges

This is a lovely vegetarian option which makes a wonderful main course for 2 or serves 4 as a light starter.



4 SuperValu Portobello Mushrooms
1 SuperValu Courgette grated
1 SuperValu Butterhead Lettuce shredded thinly
2 SuperValu Tomatoes cut into wedges
1 SuperValu Carrot grated
1 SuperValu Courgette
Potato Wedges
3 large SuperValu Rooster Potatoes washed and cut into wedges
From the Store Cupboard
50 g SuperValu Butter
150 g Fresh White Breadcrumbs
4 cloves SuperValu Garlic crushed
75 g SuperValu Cheddar Cheese sliced
SuperValu Salt & Pepper
1 tbsp SuperValu Olive Oil
SuperValu Black Pepper


  1. Melt the butter and add in the grated courgette, crushed garlic and dried mixed herbs and sweat gently for 3-4 minutes before adding the breadcrumbs and the seasoning.
  2. Mix well and allow to cool down slightly.
  3. Peel the mushrooms and place on a flat baking tray.
  4. Divide the garlic and courgette stuffing on top of the mushrooms and top with a slice of cheddar cheese.
  5. Drizzle with a tiny amount of olive oil.
  6. Bake at 180°C/350°F/Gas Mark 4 for 15-20 minutes.

Potato Wedges

  1. Place the potato wedges, olive oil and dried mixed herbs into a large mixing bowl, mix well and then transfer onto a flat baking tray lined with parchment paper.
  2. Bake at 180°C/350°F/Gas Mark 4 for 35-40 minutes.


  1. Mix together the grated carrot & courgette with the lettuce leaves and tomato wedges.
  2. Drizzle with the olive oil, season with a little black pepper and serve immediately with wedges and stuffed mushrooms.
Portobello Mushrooms with Garlic and Courgette Stuffing, Salad and Potato Wedges, 4.3 out of 5 based on 15 ratings

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