16 April 2015

Stuffed portobello mushrooms with pearled spelt

I think that stuffed mushrooms are always a good idea and I have served them in a variety of combinations. I quickly came up with these ones stuffed with pearled spelt for a light weekday dinner.

Four stuffed portobellos make a neat starter for four people or a main for two people with some side dishes.


4 portobello mushrooms
1 shallot
2 garlic cloves
1 tbsp olive oil
½ cup pearled spelt
1 vegetable stock cube
50 g mature cheddar
Fresh sage leaves
Salt and pepper to taste
10 g pine nuts


Remove the stalks of the mushrooms and chop the stalks finely. Also chop the shallot and garlic. Cook these in olive oil for a few minutes and then add the pearled spelt, vegetable stock cube and about 250 ml water. Let it simmer for about 15 minutes until the spelt is cooked and season the mix with salt, pepper and sage.

Grate the cheese and mix with the spelt. Stuff the mushrooms with the mix. Coarsely chop the pine nuts and sprinkle on top of the mushrooms.

Bake at 180C for about 15 minutes. Serve instantly and enjoy! Very easy!

Your VegHog

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