Stuffed portobello mushrooms

These vegan stuffed mushrooms work well as quick and easy burgers too; put them into buns with hummus, salad leaves and roasted red peppers

Ingreadient

• 4 very large portobello mushrooms, stalks removed and chopped
• olive oil spray
• 1 onion, finely chopped
• 50g mushrooms (any kind), chopped
• 1 clove garlic, crushed
• 1 tsp smoked paprika
• 1 tsp thyme leaves
• 30g day-old sourdough bread, whizzed to breadcrumbs
• 50g walnuts, toasted and chopped

Direction

1. Heat the grill to medium. Spray the portobellos with a little oil on each side (keep the chopped stalks for later), season well and grill for 5 minutes on both sides until tender.
2. Heat another spray of oil in a frying pan and fry the onion until soft. Add the chopped mushrooms, plus the chopped portobello stalks, add a pinch of salt and fry until the mushrooms are lightly golden.
3. Add the garlic, smoked paprika and thyme for a minute, then stir in the breadcrumbs and walnuts for 1 minute.
4. Spoon the mix into the middles of the mushrooms and pack down to fill the cavities. Grill again, for another 5 minutes.
5. Serve with roasted vegetables or some greens.