Stuffed Portobello Mushrooms with Mediterranean Pieces

4 servings Serving
30 MIN Duration
Easy Difficulty


1 pack Garden Gourmet Sensational Mediterranean 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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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 Mediterranean 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, Mediterranean 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
232.4 Kilocalories
15.5 grams
14.6 grams
13 grams