Stuffed Portobello Mushroom With Chili Powder
Nathalie
Roast your stuffed vegetable "boat" until the base vegetable is tender!
People: 2
45 min

Ingredients

0.5
Broccoli
2 tsp
Chili Powder
1.5 tbsp
Lemon
2 tbsp
Olive Oil
1
Onion
420 grams
Portobello Mushroom
60 grams
Spinach
6 tbsp
Sunflower Seeds

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Prep

  1. Cut the top/stems off and scoop out the insides of your portobello mushroom so they can be stuffed.
  2. Peel and cut your onion. All ingredients should have a similar size and shape.
  3. Wash and cut your broccoli so that they all have a similar size and shape.
  4. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Toast sunflower seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Heat olive oil in a pan and add onion, chili powder and fry at lower temperature for several minutes.
  3. Turn up the heat to medium and add Broccoli to your pan and fry for 5 minutes.Finally, add Spinach and fry for 5 extra minutes.
  4. Preheat your oven to 200°C (400°F).

Finishing Touches

  1. Mix broccoli, onion, spinach and sunflower seeds together in a bowl.
  2. Mix lemon and olive oil together in a bowl, then pour on top of your vegetables and mix evenly.
  3. Place your vegetable mixture into your dug out base vegetable.
  4. Roast in the oven for about 20-30 minutes at 200°C (400°F) or until the base vegetable is tender.
  5. Add Sunflower Seeds on top.