Portobello Mushroom & Cauliflower Bake

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

Healthy Diet

By Healthy Diet

Serves: 2
cals 245
Portobello Mushroom & Cauliflower Bake

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

  1. 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.
  2. 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.
  3. 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

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