It’s almost too hot to eat. Almost! But these light, delicious Nut-Stuffed Mushrooms will have you lunching alfresco in no time! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #summer2019 #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #happyfriday #vegmeal #plantbased #stuffedmushrooms #mixednuts #nutstuffing


Nut-Stuffed Mushrooms

Serves 2


5 fresh Portobello mushrooms, cleaned and trimmed

1 large onion

2 garlic cloves

2 tsp canola/olive oil

60g mixed unsalted nuts like brazils, hazelnuts, almonds, walnuts

1 tbsp margarine

½ tsp dried thyme

½ tsp dried rosemary

1 tbsp chopped fresh herbs like parsley, fennel, dill, chives

salt and freshly ground black pepper, to taste



1 Cut the stems from the mushrooms and finely dice these along with 1 whole mushroom.

2 Preheat the oven to 200°C.

3 Finely dice the onion and crush the garlic cloves.

4 Place the onion and garlic in a saucepan with the canola/olive oil and sweat them in the oil until the onion is soft and beginning to brown. Add the chopped mushroom stalks and sweat the vegetables for a few more minutes.

5 Lightly toast the mixed nuts in a medium oven and remove the skins.

6 Grind the mixed nuts fairly finely in a food processor or using a mortar and pestle and add to the pan along with the margarine, dried herbs, fresh herbs and salt and pepper to taste. Mix to combine.

7 Place the whole mushrooms, stem side up, on a baking tray. Divide the mixture between the mushrooms and spread over the surface of each one.

8 Bake in the oven for 5-8 minutes or until the tops are beginning to brown and the mushrooms are just cooked. Serve 2 mushrooms on each plate along with a salad.