Roasted Portabellos Stuffed with Marinated Mushroom Salad

A good salad is honestly very underrated as a wholesome meal. It is especially true when you have all of your favourite crunchy ingredients with a meaty addition as well as a great dressing that adds some tang. These Roasted Portabellos Stuffed with Marinated Mushroom Salad isn’t just great tasting, but fantastic for your health.

Research shows that mushrooms together with a healthy diet can help possibly prevent different kinds of health risks, like cancer. This recipe is stacked with healthy ingredients and lots of flavour. The marinated mushrooms are tangy and quick to make, just like the roasted mushrooms. All adding crunch, meatiness and goodness to every plate. It’s great for a quick mid-week meal or lunch at work, you decide.

Serves 4


For the marinated mushroom salad:

?¼ cup olive oil
?Juice & zest of 1 lemon
?150g baby portabellini mushrooms, sliced in half
?2 baby fennel, thinly sliced
?1 stalk celery, thinly sliced
?¼ cup celery leaves, roughly chopped
?½ cup walnuts, lightly toasted & roughly chopped
?½ cup sun-dried tomatoes, roughly chopped
?Salt and pepper to taste
?8 large portabello mushrooms
?Pinch chilli flakes
?Pinch dried oregano
?Salt and pepper, to taste


For the marinated mushroom salad:

?Combine olive oil, lemon juice and zest in a bowl. Whisk together.
?Add all the vegetables to the bowl and stir to coat. Season well.
?Cover and refrigerate for 1 hour.
?Preheat oven to 200?C.
?Season portabellos lightly with salt, pepper, chilli flakes & oregano.
?Roast on a rack on top of a baking tray for ± 7 minutes until tender.
?Fill warm portabellos with a pile of the marinated mushroom mixture.
?Serve straight away.

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