Cheesy Harissa Stuffed Mushrooms
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Cheesy Harissa Stuffed Mushrooms

with Oregano Chips and Salad

Under 650 calories

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 Time40 minutes
Cooking time25 minutes


serving amount

450 grams


1 sachet(s)

Dried Oregano

2 unit(s)


2 unit(s)

Garlic Clove

60 grams

Mature Cheddar Cheese

(Contains Milk)

1 unit(s)

Medium Tomato

4 unit(s)

Portobello Mushrooms

50 grams

Harissa Paste

(Contains Sulphites)

20 grams

Baby Leaf Mix

Not included in your delivery

½ tsp


½ tbsp

Olive Oil for the Dressing

1 tbsp


2 tbsp



Nutritional information

Energy (kJ)2507 kJ
Energy (kcal)599 kcal
Fat30.4 g
of which saturates8.3 g
Carbohydrate68.9 g
of which sugars22.4 g
Protein16.2 g
Salt1.19 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Bowl
Large Frying Pan



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, sprinkle over the dried oregano, 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 middle shelf until golden, 30-35 mins. Turn halfway through.


Meanwhile, halve, peel and thinly slice the onions. Peel and grate the garlic (or use a garlic press). Grate the cheese.

Cut the tomato into 1cm chunks. In a large bowl, combine the tomato with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion to the pan and stir-fry until softened, 7-8 mins. Add the garlic and stir-fry for 1 min more. Season with salt and pepper.


Meanwhile, remove the stems from the portobello mushrooms (but leave the mushroom whole). Heat a drizzle of oil in another 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, then transfer them, stem-side up, to a baking tray.



Once the onions have softened, stir in the harissa and the honey (see pantry for amount). Mix in the grated cheese until well combined.

Divide the onion and cheese mixture between the mushrooms until evenly stuffed. 

Bake on the top shelf of your oven until golden, 8-10 mins.


When everything's ready, add the baby leaves to the bowl with the tomato. Toss to combine with the dressing. 


Divide the stuffed mushrooms and chips between your plates.

Serve with the salad on the side. 

Add a dollop of mayo (see pantry for amount) for dipping.