This stuffed mushroom is a little different to the one I’ve recently made as it uses no breadcrumbs, legumes or grains.  This is totally vegan using only a couple of ingredients to flavour and spice up the meal!

The great thing about this also is it’s very low in calories making a great meal for those wanting to save a few calories, as well as being very easy to make and cook!

Please note: The marinading is for two hours, but if you are in a rush, you could leave for 20 minutes before cooking.

Serves:

• One mushroom, one person

Ingredients:

• Two portobello mushrooms
• 1 spring onion
• 1/2 tsp white pepper
• 1 tsp garlic mince
• 2 tbs  wholegrain mustard
• 1 tsp Nandos X-Hot Chilli Sauce
• 2 tbs vinegar
• pinch salt
• 2 tbs tomato paste
• 8 tbs water

Instructions:

1. Carefully remove the stalks from the mushrooms.
2. Dice the stalks and spring onion up thin.
3. In a bowl, mix all of the ingredients minus the mushroom cup.
4. Layer a little mixture on a bottom of a plate and place a mushroom on top.
5. Layer the ingredients to the top of the mushrooms and plant the other mushroom on top.
6. Repeat the process and set aside to marinate for 2 hours.
7. Preheat the oven to 180 degrees C or 360 F.
8. Cook for 30-45 minutes before serving with roasted vegetables of your liking!