Goat's cheese stuffed mushrooms

Goat’s cheese stuffed mushrooms

These Portobello mushrooms stuffed with cannellini beans, goat’s cheese and breadcrumbs make a filling, vegetarian family lunch.

By , 21 September 2015
Goat’s cheese stuffed mushrooms
  • Ready in: 50 mins
  • Serves: 4
  • Price: £1.60 per serving
Nutritional Info
Each 262g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 1696KJ 405KCAL
of your reference intake.
Typical energy values per 100g: 647kJ/155kcal.
  • 4 large Portobello mushrooms (or 8 medium Portobello mushrooms)
  • 1 red onion, chopped
  • 1 tbsp oil
  • 25g butter
  • 1 garlic clove, crushed
  • 25g fresh breadcrumbs
  • 300g can Asda Cannellini Beans, drained
  • 1 tbsp chopped fresh thyme
  • 150g Asda English Goats Cheese, crumbled
  • 50g pine nuts
  • Salad, to serve
  • Bread, to serve
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Cut off the stems of the mushrooms level with the caps. Chop the stems.

  • Fry the onion in the oil and butter until soft and turning golden. Add the chopped mushroom stems and crushed garlic and cook for another 2 minutes.

  • Remove from the heat and stir in the breadcrumbs and cannellini beans. Crush lightly with a fork to break the beans up. Add the thyme, goats cheese and pine nuts and season well.

  • Pile on top of the mushrooms. Put the mushrooms in a roasting tin containing 75ml water. Cook in the oven for 25 minutes. Serve with salad and crusty bread.