Meal Planner

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.

Preparation time: 10 minutes

Cooking time: 40 minutes


Serves: 4 people

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


  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.

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