Roasted Stuffed Mushrooms with Tomatoes


- 1/2tbsp light olive oil

- 1/2 small brown onion

- 4 large flat mushrooms

- 4 tomatoes

- 25g oat flour

- 1 egg

- 2tbsp nutritional yeast

- 1/4tsp dried herb

(1) Separate mushroom caps and their stalks, and finely chop the stalks. Finely dice onion and tomatoes.

(2) Heat oil in a frying pan, sauté onion for 3 minutes over moderate heat.

(3) Add chopped tomatoes and mushroom stalks and cook for further 6 minutes. Add oat flour , lightly beaten egg, nutritional yeast and herb and mix thoroughly.

(4) Spoon mixture into mushroom caps, roast stuffed mushrooms in preheated oven at 200C for 15 minutes or until mushrooms are tender. Serve alongside a simple potato mash.

No comments:

Post a Comment