Mushrooms With Chestnut & Cranberry Stuffing
Ingredients
Metric
200 g cremini or portobello mushrooms
½ tbsp olive oil for roasting
Stuffing:
1 medium ~ 120 g apple or pear, grated
90 g ~ ½ cup cooked chestnuts, crushed
30 g dried cranberries
60 g breadcrumbs
1 tsp onion powder
¼ tsp ground black pepper
¼ tsp salt
US
7 oz cremini or portobello mushrooms
½ tbsp olive oil for roasting
Stuffing:
1 medium ~ 1 cup apple or pear, grated
3 oz ~ ½ cup cooked chestnuts, crushed
¼ cup dried cranberries
½ cup breadcrumbs
1 tsp onion powder
¼ tsp ground black pepper
¼ tsp salt
MAKES2 portions
PREP TIME5 minutes
COOKING TIME25 minutes
TOTAL TIME30 minutes
Steps
1Make the stuffing. Peel and grate the apple (or the pear) using a large grater. Add grated fruit, cranberries, crushed chestnuts, dried cranberries, breadcrumbs, onion powder, salt and pepper to a mixing bowl.
2Mix to combine. Set aside. Tip: this can be done the night before. Keep the stuffing, covered, in the fridge overnight.
3Preheat the oven to 200°C (400°F) Fan. Clean the mushrooms and remove the stems. Carefully scoop out the gills using a spoon or a small knife.
4Lightly coat each mushroom with olive oil. Add the coated mushrooms sunny-side up to a baking tray lined with baking paper.
5Roast in the middle of the oven for 15 minutes. Flip them over.
6Top each mushroom cup with the stuffing and return them to the oven. Roast for another 10 minutes.
7Transfer to a plate. Serve hot.
Nutritional Info
Makes 2 portions
280 Calories per portion
6g protein
61g carbohydrates
9g fiber
2g fat
280 Calories per portion
6g protein
61g carbohydrates
9g fiber
2g fat
High in Iron
High in Potassium
High in Potassium
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