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

Ingredients Add to Shopping List

Serves: 4 people

Add all ingredients Select All

From the Store Cupboard
Potato 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.

Be the first to add a review.

Shopping List

0 View Clear