Cheese and Caramelised Onion Stuffed Portobello Mushrooms
with Chips and Balsamic Rocket Salad
This delicious Cheese and Caramelised Onion Stuffed Portobello Mushrooms has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
4 unit(s)
Portobello Mushrooms
1 unit(s)
Red Onion
60 grams
Mature Cheddar Cheese
(Contains Milk)
25 grams
Sun-Dried Tomato Paste
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
10 grams
Butter
1 tsp
Sugar for the Onions
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, remove the stems from the portobello mushrooms (but leave the mushroom whole).
Heat a drizzle of oil in a large frying pan on high heat. Fry the mushrooms until golden brown, 4-5 mins, then turn over and cook for a further 4-5 mins. Season with salt and pepper
Once cooked, transfer the mushrooms, stem-side up, to a baking tray. Bake on the top shelf of your oven until softened, 8-10 mins.
While the mushrooms bake, halve, peel and thinly slice the red onion.
Meanwhile, wipe out the (now empty) frying pan and return to medium heat.
Melt in the butter (see pantry for amount) and a drizzle of oil, then add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the sugar for the onions (see pantry for amount) and sun-dried tomato paste and cook until caramelised, 1-2 mins more.
While the onion caramelises, grate the cheese.
When the chips and portobellos are cooked, remove from the oven. Preheat your grill to high.
Carefully drain any excess liquid from the portobello mushrooms, then spoon the caramelised onion into them and sprinkle over the cheese.
Grill the mushrooms until the cheese has melted, 4-5 mins.
Share the stuffed mushrooms between your plates.
Serve the rocket and chips alongside some mayo for dipping (see pantry for amount).
Drizzle the balsamic glaze over the rocket leaves to finish.
Enjoy!
