SAMFA Roasted Portabellos Stuffed with Marinated Mushroom Salad

Serves 4




For the marinated mushroom salad:

  • ¼ cup olive oil
  • Juice & zest of 1 lemon
  • 150g baby portabellini mushrooms, sliced in half
  • 2 baby fennel, thinly sliced
  • 1 stalk celery, thinly sliced
  • ¼ cup celery leaves, roughly chopped
  • ½ cup walnuts, lightly toasted & roughly chopped
  • ½ cup sun-dried tomatoes, roughly chopped
  • Salt and pepper to taste
  • 8 large portabello mushrooms
  • Pinch chilli flakes
  • Pinch dried oregano
  • Salt and pepper, to taste




  • For the marinated mushroom salad:
  • Combine olive oil, lemon juice and zest in a bowl. Whisk together.
  • Add all the vegetables to the bowl and stir to coat. Season well.
  • Cover and refrigerate for 1 hour.
  • Preheat oven to 200˚C.
  • Season portabellos lightly with salt, pepper, chilli flakes & oregano.
  • Roast on a rack on top of a baking tray for ± 7 minutes until tender.
  • Fill warm portabellos with a pile of the marinated mushroom mixture.
  • Serve straight away.


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