Stuffed, crumbed portobellos

Stuffed, crumbed portobellos

Large, flat mushrooms are great for stuffing with your favourite fillings – we used black pudding slices for ours, then topped them with a fried egg to make a satisfying supper.

By , 21 September 2015
Stuffed, crumbed portobellos
  • Ready in: 30 mins
  • Serves: 4
  • Price: 76p per serving
Nutritional Info
Each 151g serving contains
  • Fat 18
    26%
  • Sat Fat 8
    40%
  • Sugar 2
    2%
  • Salt 1.6
    267%
  • Cals 280
    14%
of your reference intake.
Typical energy values per 100g: 776kJ/185kcal.
Ingredients
  • 4 Extra Special portobello mushrooms
  • 25g butter
  • 1 small red onion, chopped
  • 1 clove garlic, crushed
  • 250g pack Asda Black Pudding Slices
  • 6 cherry tomatoes, de-seeded and chopped
  • 2 tsp dried chilli flakes
  • 40g fresh breadcrumbs
  • Fried eggs, to serve
  • Salad, to serve
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Remove the mushroom stalks and finely chop them.

  • Melt the butter in a frying pan and cook the onion, garlic and mushroom stalks over a low heat for 5 minutes. Crumble in the black pudding and cook for 3-4 minutes, breaking it up as it cooks. Stir in the tomatoes and chilli flakes.

  • Put the mushrooms upside down on the baking sheet. Spoon filling onto each one and top with breadcrumbs. Bake for 15 minutes until the mushrooms are cooked and breadcrumbs are golden. Top each one with a fried egg, season with pepper and serve with salad.