mediterraneanvegetarianvia groq
Chestnut and Tagine Stuffed Portobellos
A flavorful vegetarian dish where Portobello mushrooms are filled with a rich and creamy chestnut and tagine mixture, then baked to perfection.
⏱40 min🍽4 servings📊medium
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Ingredients
- ●cap removed and stems finely chopped 4 Portobello mushroomsany type of mushroom can be used
- ●cooked and mashed 1 cup chestnutcanned or cooked fresh
- ●store-bought or homemade 1/4 cup taginesee notes
- ● 1 tablespoon olive oil
- ●finely chopped 1 onionany color
- ●minced 2 cloves garlicuse 1 clove if you're not a big fan of garlic
- ● 1 teaspoon smoked paprikaoptional
- ● salt and pepper
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Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a pan, heat the olive oil and sauté the chopped onion until softened.
- 3
Add the minced garlic and cook for 1 minute.
- 4
Add the chopped mushroom stems, smoked paprika, salt, and pepper, and cook until the mixture is heated through.
- 5
Stir in the mashed chestnut and tagine.
- 6
Wipe the mushroom caps clean with a damp cloth and fill each cap with the chestnut and tagine mixture.
- 7
Place the stuffed mushrooms in a baking dish and bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.
- 8
Serve hot, garnished with chopped fresh herbs if desired.