Portobello Mushroom & Cauliflower Bake

Whether you're planning a dinner party or a simple night in, this simple dish is guaranteed to please!

  • Serves: 2
cal 245
Portobello Mushroom & Cauliflower Bake
  • 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

Nutrition: per serving

  • cal245
  • fat18.3g
  • sat fat6.6g
  • protein12.3g
  • carbs7.9g
  • sugar7.2g
  • salt0.57g

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
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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.
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Portobello Mushroom & Cauliflower Bake

Recipe taken from:

Recipes taken from The Mushroom Cookbook by Michael Hyams and Liz O’Keefe Lorenz Books, £15. Photography Jon Ashford

Nutrition: per serving

  • cal245
  • fat18.3g
  • sat fat6.6g
  • protein12.3g
  • carbs7.9g
  • sugar7.2g
  • salt0.57g

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All of our recipes are accredited by Juliette Kellow, registered dietitian.