This is a lovely light yet filling meal which can be ready in less than 25 minutes and tastes delicious with a large fresh salad – perfect for a quick, easy and healthy midweek dinner.
To make a vegetarian version, just replace the Worcester sauce with a little miso or soy sauce.
1. Preheat your oven to 180C/350F/Gas 4.
2. Remove the stalks from the mushrooms and place on a flat ovenproof dish, open side up.
3. Mix the rest of the ingredients together in a bowl, season generously with black pepper and spoon into the centre of the mushrooms.
4. Bake for about 15 minutes until the mushrooms are soft.
5. Serve with a large fresh salad.
I hope you give these delicious stuffed portobello mushrooms a try! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Mushrooms are rich in vitamin D – the sunshine vitamin. Low vitamin D can cause many health issues including lack of energy, low mood, mood swings, low immunity, sleep problems, as well as bone weakness and muscle pain – all symptoms often experienced during the menopause.
Author of The Vital Nutrition Cookbook, good food has been a lifelong passion for Jane McClenaghan. As a Nutritional Therapist for over fifteen years, Jane has helped thousands of people make easy, manageable changes to their diets for the good of their health.
Passionate about the powerful effects that eating good quality, fresh, local food has on our mind, body and soul, Jane’s recipes are designed to be quick and easy so you can rustle up something nutritious at any time of the day.
Want more delicious recipes straight to your inbox?
Discover the story of Alfred Vogel
Nature is just about the best thing we’ve got!