Cheesy Harissa Stuffed Mushrooms
with Oregano Chips and Salad
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
1 sachet(s)
Dried Oregano
2 unit(s)
Onion
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
Sugar
½ tbsp
Olive Oil for the Dressing
1 tbsp
Honey
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, 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.
Enjoy!
