Portobello mushrooms stuffed with goat cheese, served with baked potatoes and pan-fried carrots – Vegetarian

These hearty Portobello mushrooms stuffed with creamy goat cheese are rich, savoury, and just the right amount of indulgent.

On the side, we’ve got golden baked potatoes and sweet, pan-fried carrots that add a little crunch and natural sweetness.

It’s a comforting, vegetarian-friendly plate that’s as satisfying to the eyes as it is to the taste buds.

Dig in and enjoy!

Ingredients: (for 3 portions)

• 600 g potatoes
• 4 garlic cloves
• 2 medium red onions
• Cashew and walnut mix
• 250 g goat cheese
• 3 large carrots
• 6 Portobello mushrooms
• A few sprigs of fresh thyme
• A few sprigs of fresh parsley
• 20 g butter
• Salt and pepper
• Olive oil

Preparation:

Preheat the oven to 200°C (390°F) and let it warm up.

Wash the potatoes thoroughly under warm running water, scrubbing gently to remove any dirt, then cut them into small cubes. Finely chop the onions. Peel the garlic cloves and crush them using a garlic press.

In a bowl, toss the potato cubes with a generous drizzle of olive oil, salt, and pepper. Spread them out evenly on a baking sheet lined with parchment paper, making sure they don’t overlap. Roast in the preheated oven for 25–30 minutes, until golden and tender.

Peel the carrots and slice them into rounds. Place them in a pan and add just enough water to cover. Cover with a lid and steam for about 15 minutes. Drain any remaining water, then add the butter, salt, pepper, and fresh thyme leaves. Sauté for another 5 minutes, or until the carrots start to turn golden. Remove from heat and keep covered until ready to serve.

Grate the cheese finely and place it in a bowl. Add the crushed garlic, finely chopped onion, chopped mushroom stems (if you have them), chopped parsley, and a pinch of pepper, then mix everything well. Line a baking tray with parchment paper and fill each mushroom cap with the cheese mixture, pressing it in firmly. Arrange the stuffed mushrooms on the tray, ready for baking.

Place the mushrooms in the preheated oven at 200°C and bake for about 25 minutes, until the cheese turns golden on top and the mushrooms are tender.

While the mushrooms are baking, roughly chop the cashews and walnuts, then toast them in a dry pan for a few minutes until lightly golden and fragrant.

Serve them on a plate alongside the pan-fried carrots and the oven-roasted potatoes for a hearty and flavourful meal. Sprinkle the toasted nuts over the mushrooms and finish the dish with a touch of freshly chopped parsley on top of the vegetables.

If you try the recipe, let me know how you liked it! 😊

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