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

by SuperValu

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

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.
Mix well and allow to cool down slightly.
Peel the mushrooms and place on a flat baking tray.
Divide the garlic and courgette stuffing on top of the mushrooms and top with a slice of cheddar cheese.
Drizzle with a tiny amount of olive oil.
Bake at 180°C/350°F/Gas Mark 4 for 15-20 minutes.

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.
Bake at 180°C/350°F/Gas Mark 4 for 35-40 minutes.

Mix together the grated carrot & courgette with the lettuce leaves and tomato wedges.
Drizzle with the olive oil, season with a little black pepper and serve immediately with wedges and stuffed mushrooms.