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Autumnal Stuffed Portobello Mushrooms with Chestnut and Spinach
Autumnal Stuffed Portobello Mushrooms with Chestnut and Spinach

Autumnal Stuffed Portobello Mushrooms with Chestnut and Spinach
A rich and flavorful dish featuring seasonal ingredients, perfect for a nutritious dinner.
Autumnal Stuffed Portobello Mushrooms with Chestnut and Spinach
Ingredients:
1
Servings
  • 2
    item
     portobello mushroom
  • 100
    g
     chestnut
  • 100
    g
     spinach
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 30
    g
     parmesan cheese
  • 5
    g
     thyme
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Autumnal Stuffed Portobello Mushrooms with Chestnut and Spinach
Instructions:
  1. Preheat the oven to 180°C.
  2. Clean the portobello mushrooms and remove the stems.
  3. Finely chop the chestnuts, spinach, shallot, and garlic.
  4. Heat olive oil in a pan over medium heat.
  5. Sauté shallot and garlic until fragrant, about 3 minutes.
  6. Add chopped chestnuts and spinach, cook until spinach wilts.
  7. Season with thyme, salt, and pepper to taste.
  8. Stuff the mushroom caps with the mixture.
  9. Sprinkle grated parmesan cheese on top.
  10. Bake in the oven for about 20-25 minutes until mushrooms are tender.
  11. Serve hot, garnished with fresh thyme.
Nutrition Per Serving 518 g Per 100g
Energy 616 kcal 119 kcal
Protein 23.3 g 4.5 g
Fibre 9.6 g 1.9 g
Salt 0.6 g 0.1 g
Sugar 16.6 g 3.2 g
Carbohydrates 50.8 g 9.8 g
Fat 38.5 g 7.4 g
  • 2
    item
     portobello mushroom
  • 100
    g
     chestnut
  • 100
    g
     spinach
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 30
    g
     parmesan cheese
  • 5
    g
     thyme
1
Servings
0

Preheat the oven to 180°C.

Clean the portobello mushrooms and remove the stems.

Finely chop the chestnuts, spinach, shallot, and garlic.

Heat olive oil in a pan over medium heat.

Sauté shallot and garlic until fragrant, about 3 minutes.

Add chopped chestnuts and spinach, cook until spinach wilts.

Season with thyme, salt, and pepper to taste.

Stuff the mushroom caps with the mixture.

Sprinkle grated parmesan cheese on top.

Bake in the oven for about 20-25 minutes until mushrooms are tender.

Serve hot, garnished with fresh thyme.

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