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Hospitality & Events

Club recipe: Stuffed Mushrooms

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AFC Bournemouth AFC Bournemouth

The latest culinary inspiration from the AFC Bournemouth Hospitality & Events team is a delicious savoury dish.

Perfect served on a bed of couscous with some green leaves, these stuffed mushrooms, which can also be made as a vegan version, are sure to impress anyone they're served to!

Ingredients (for one portion) 

  • One large portobello mushroom
  • A quarter of a red onion
  • A small handful of pine nuts
  • Olive oil
  • Salt
  • Pepper
  • Grated parmesan cheese 

To make this recipe vegan use a small handful of breadcrumbs, preferably grated stale bread.

Optional – a few pieces of parsley to garnish

Method

  1. Preheat oven to 190c/gas mark 5
  2. If you prefer to peel the outside of the mushroom first, you can do so by going from the top of the mushroom down and all the way round
  3. Brush the outside of the mushroom with olive oil and season, then bake in the oven on a baking tray stalk side up for 12 to 15 minutes
  4. Meanwhile, pan fry the onion in a splash of oil over a medium heat for about three minutes
  5. Add the breadcrumbs (if cooking the vegan version), pine nuts and a little more olive oil, then season with salt and pepper and fry for a few more minutes until the breadcrumbs are golden brown
  6. Add the spinach and cook for 30 seconds until wilted
  7. Once all your items are prepared fill the baked mushroom with the spinach mix, sprinkle with parmesan (if using) and add the parsley to finish
  8. Serve and enjoy!

 

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