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Easy prep

Stuffed Portobello Mushrooms over Savoury Grains

with Goat Cheese, Leafy Greens & Chive Sauce

Cooking time

25 minutes




760 /serving

Get stuffed with these portobello caps, filled to the brim with a mouthwatering mélange of garlicky leafy greens, panko and smooth goat cheese, and then quickly baked to golden and tender in the oven. You’ll serve the pretty packages atop cracked freekeh, a delightfully chewy and naturally savoury grain, tossed with crisp radishes for contrast. A tangy mayonnaise-based sauce studded with chives gives this meatless meal a luscious touch.

We will send you:

  • 90g Baby spinach (or baby kale)
  • 90g Sliced radishes
  • 1 Bunch of chives
  • 2 Garlic cloves
  • 4 Portobello mushrooms
  • 38g Panko
  • 60ml Mayonnaise
  • 15ml White wine vinegar
  • 80g Freekeh
  • 60g Goat cheese
  • 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Eggs, Milk, Sulphites, Wheat

You will need:

Medium pot
Large pan
Sheet pan
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
49 g
Saturated Fat
15 g
1430 mg
Total Carbs
60 g
8 g
19 g
6 g
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Boil the freekeh
Preheat the oven to 450°F. In a medium pot, combine the freekeh and a big pinch of salt; fill with water ⅔ of the way and bring to a boil. Boil, 24 to 26 min., until tender. Drain and transfer to a bowl. Toss with a drizzle of oil and set aside in a warm spot.
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Make the filling
While the freekeh boils, mince the garlic. In a large pan, heat a drizzle of oil on medium-high. Sauté the spinach and garlic, stirring frequently, 1 to 2 min., until wilted; season with S&P. Divide the spinach between two medium bowls. Remove the mushroom stalks from the caps; roughly chop the stalks. To one bowl of spinach, add the stalks, panko and cheese; season with ⅔ of the spices and S&P.
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Stuff & bake the mushrooms
On a lined sheet pan, arrange the mushroom caps evenly, hollow-sides facing up, and stuff with the spinach mixture. Bake, 15 to 17 min., until golden brown and tender.
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Make the chive sauce
While the mushrooms bake, roughly chop the chives. In a small bowl, heat 2 tbsp butter (double for 4 portions) in the microwave, in 15 sec. increments, until melted. Add the mayonnaise, ½ the chives and the vinegar; season with S&P. Stir well.
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Finish & serve
To the bowl of freekeh, add the radishes, remaining spinach, ⅓ of the chive sauce, the remaining spices and S&P; toss well. Divide the freekeh between your plates. Top with the mushrooms and spoon over the remaining chive sauce. Garnish with the remaining chives. Bon appétit!