Stuffed Portobello Mushrooms with Filet Pieces

4 servings Serving
30 MIN Duration
Easy Difficulty

Ingredients

1 pack Garden Gourmet Filet Pieces
8 small to medium portobello mushroom caps, or 4 large ones)
200 g raw spinach
75 g cranberries (frozen)
1 lemon (zest only)
1 garlic clove
small handful of walnuts
2 tbsp grated vegan mozzarella
1 tbsp agave syrup
1 tbsp olive oil for frying
a few sprigs of thyme (for garnishing)
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Preparation

Preheat the oven to 200℃. Remove the stems from the mushrooms and scrape the slats with a teaspoon. Place them on a baking tray, drizzle with olive oil and roast them in the oven for a few minutes or fry them in a frying pan.

Let the mushrooms cool upside down and blot out the moisture. Peel and finely chop the garlic. Sauté the garlic in some oil and stir-fry the spinach in it. Drain the spinach and fry the Garden Gourmet Filet Pieces for 4 to 5 minutes.

Boil the cranberries with honey and a little water until soft.

Place the mushrooms on a baking tray and fill with spinach, Filet Pieces and the grated cheese.

Bake them in the oven for a few more minutes and garnish with coarsely chopped walnut, lemon zest, cranberries and thyme.

Nutritional Information
Typical values
Per Serving
Energy
226.85 Kilocalories
Carbohydrates
15.55 grams
Protein
16.57 grams
Fats
11.87 grams