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

Portobello Mushrooms with Garlic and Courgette Stuffing, Salad and Potato Wedges 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 people 40 minutes 10 minutes

Ingredients

  • 1 - SuperValu Courgette grated
  • 4 - SuperValu Portobello Mushrooms

From the Store Cupboard

  • 0 - Black Pepper
  • 75 g Cheddar Cheese sliced
  • 50 g SuperValu Butter
  • 150 g SuperValu Fresh Breadcrumbs
  • 4 cloves SuperValu Garlic crushed
  • 1 tbsp SuperValu Olive Oil
  • 0 - SuperValu Salt

Potato Wedges

  • 3 large SuperValu Rooster Potatoes washed and cut into wedges

Salad

  • 1 - SuperValu Butterhead Lettuce shredded thinly
  • 1 - SuperValu Carrot grated
  • 1 - SuperValu Courgette
  • 2 - SuperValu Tomato cut into wedges

Method

  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.

Salad

  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.
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