Recipes
Stuffed, crumbed portobellos
Large, flat mushrooms are great for stuffing with your favourite fillings – we used black pudding slices for ours, then topped them with a fried egg to make a satisfying supper.
Large, flat mushrooms are great for stuffing with your favourite fillings – we used black pudding slices for ours, then topped them with a fried egg to make a satisfying supper.
(5 votes)
Cook: 30 Mins
Serves: 4
Price: 76p per serving
Nutritional Information
Each 151g serving contains
Energy
1172kj
280kcal
1172kj
280kcal
14%
Fat
18g
18g
Med
26%
26%
Saturates
8g
8g
High
40%
40%
Sugars
2g
2g
Low
2%
2%
Salt
1.6g
1.6g
Med
267%
267%
of your reference intake.
Typical energy values per 100g:
776kj/185kcal
Typical energy values per 100g:
776kj/185kcal
Ingredients
4 Extra Special portobello mushrooms
25g butter
1 small red onion, chopped
1 clove garlic, crushed
250g pack Asda Black Pudding Slices
6 cherry tomatoes, de-seeded and chopped
2 tsp dried chilli flakes
40g fresh breadcrumbs
Fried eggs, to serve
Salad, to serve
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Remove the mushroom stalks and finely chop them.
2
Melt the butter in a frying pan and cook the onion, garlic and mushroom stalks over a low heat for 5 minutes. Crumble in the black pudding and cook for 3-4 minutes, breaking it up as it cooks. Stir in the tomatoes and chilli flakes.
3
Put the mushrooms upside down on the baking sheet. Spoon filling onto each one and top with breadcrumbs. Bake for 15 minutes until the mushrooms are cooked and breadcrumbs are golden. Top each one with a fried egg, season with pepper and serve with salad.