Cheese and Caramelised Onion Stuffed Portobello Mushrooms
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Cheese and Caramelised Onion Stuffed Portobello Mushrooms

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.

Tags:
Under 650 calories
Veggie
Allergens:
Milk
Sulphites

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.

Preparation Time45 minutes
Cooking time35 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutritional information

Energy (kJ)2188 kJ
Energy (kcal)523 kcal
Fat26.4 g
of which saturates10.3 g
Carbohydrate59.3 g
of which sugars13.7 g
Protein15.1 g
Salt1.19 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Frying Pan
Pan
Grater

Instructions

Chip, Chip, Hooray
1

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.

Prep the Veg
2

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. 

 

Caramelise the Onion
3

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.

Cheese Please
4

While the onion caramelises, grate the cheese.

When the chips and portobellos are cooked, remove from the oven. Preheat your grill to high.

Grill Power
5

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.

Serve
6

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!

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