Portobello mushrooms with cavolo nero and sweet potato

Portobello mushrooms with cavolo nero and sweet potato

By
From
Good Better Green
Serves
2

Cavolo nero is a cousin of curly kale and rather delicious; you can substitute one for the other in most recipes. Here I have opted for a mashed, soft mushroom filling, but you could just as well roast the sweet potato until crispy and the mushrooms until tender, roughly chop the cooked cavolo nero and mix everything together to pile on the baked mushrooms, then scatter the grated cheese over and grill for 5–10 minutes.

Ingredients

Quantity Ingredient
4 large portobello mushrooms
little butter or oil
1 medium onion, nely chopped
1 large garlic clove, nely chopped
100g cavolo nero, thick stalks removed, leaves roughly chopped
250g peeled sweet potatoes, cut into medium dice and steamed until just tender
50g mature cheddar cheese, grated
1 ear of sweetcorn, kernels cut from the cob
4 eggs
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C.
  2. Remove the mushroom stalks using a small paring knife and season the caps with a little salt and pepper. Place them in an oven dish, gill-side up, that fits them snugly and set aside.
  3. Heat the butter or oil in a saucepan and sweat the onion with a pinch of salt until soft and translucent. Stir in the garlic and, after another couple of minutes, add the chopped cavolo nero. Sauté until wilted and tender. You may want to add a splash of water to help this process along, but then be sure to cook until the saucepan is dry.
  4. Transfer the cavolo and onion mixture to a food processor and process to finely chop (or do this using a large, sharp knife). Transfer to a bowl.
  5. Mash the sweet potatoes with a little butter and salt, add to the cavolo mixture, then stir in the grated cheese, if using, and the sweetcorn.
  6. Divide the mixture equally between the mushroom cavities and smooth the tops. Bake in the oven for 30 minutes or until the mushrooms are tender and the filling is crispy and golden on top.
  7. Serve the stuffed mushrooms topped with an egg, and with a large green salad alongside.
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