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Stuffed portobello mushrooms

Stuffed portobello mushrooms

Print Recipe
These stuffed portobellos are a quick and easy Christmas appetizer
Course Appetizer
Cuisine Dutch
Keyword minced meat, portobello
Diet Gluten free, Paleo
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 181
Author Simone

Ingredients

  • 4 portobello mushrooms
  • 150 g ground beef
  • 1 tbsp harissa depending on how hot you like it
  • Pepper and salt
  • 25 g cashew nuts roasted and chopped
  • 1 tbsp parsley freshly chopped
  • 1 tbsp coconut oil

Instructions

  • Heat a frying pan with the coconut oil and fry the portobello mushrooms briefly on both sides until they start to shrink a little. You can tell when they are done.
    You can do the same in the oven. Preheat the oven to 180˚C and place the portobello mushrooms, stem side down, in the oven. Roast for about 10-15 minutes and drain on paper towels.
  • Remove them from the pan and place them on baking paper to drain. There is always a lot of liquid coming out of a portobello. Make sure to remove it all!
  • Meanwhile, fry the beef with the harissa, salt and pepper.
  • Place the portobello mushrooms on plates and spoon the mince into each.
  • Top with the cashew nuts and freshly chopped parsley and serve immediately! If the portobello's cooled down too much you can briefly reheat in the oven before serving.

Nutrition

Calories: 181kcal | Carbohydrates: 6g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 27mg | Sodium: 84mg | Potassium: 468mg | Fiber: 1g | Sugar: 3g | Vitamin A: 110IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 2mg