Portobello Mushroom & Cauliflower Bake
Whether you’re planning a dinner party or a simple night in, this simple dish is guaranteed to please!
By Healthy Diet
Serves: 2
Ingredients
- 2 portobello mushrooms
- 1 tbsp toasted sesame oil
- 100g cauliflower or button mushrooms, chopped
- parsley, dill and mint, plus extra leaves to garnish
- 2 eggs
- 300g Jerusalem artichokes, peeled and chopped
- 200ml full-fat milk
- 1 tbsp freshly grated nutmeg
- sea salt
- ground black pepper
- 1/4 black truffle shavings
Method
- Preheat the oven to 190C/375F/Gas 5. Brush the portobello mushrooms with the oil and place them, cap sides down, on a baking sheet. Mix the chopped cauliflower or button mushrooms with the herbs, then divide among the portobello mushrooms. Create a hole in each portobello mushroom and crack the eggs in each. Season, then bake for 20 minutes.
- Place the artichokes in a pan and cover with the milk. Bring to the boil and simmer for 15 minutes, until soft and the milk is absorbed. Mash with the nutmeg and season with salt.
- Divide the artichoke mash between two serving plates and sit a baked mushroom on each. Garnish with the extra herb leaves.
Nutrition: per serving
cal
245
fat
18.3g
sat fat
6.6g
protein
12.3g
carbs
7.9g
sugar
7.2g
salt
0.57g
Recipe taken from:
Recipes taken from The Mushroom Cookbook by Michael Hyams and Liz O’Keefe Lorenz Books, £15. Photography Jon Ashford
About Healthy Diet
Healthy Diet provides clear and sensible advice from the very best health professionals to make healthy eating easy and affordable for all the family.
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