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Fresh pre-cut ingredients
Ready in 25 minutes

Stuffed Portobello Mushrooms over Savoury Grains

with Goat Cheese, Leafy Greens & Chive Sauce

Cooking time

25 minutes




740 /serving

Get stuffed with these portobello caps, filled to the brim with a mouthwatering mélange of garlicky leafy greens, panko and smooth goat cheese, 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:

  • 120g Baby greens (baby spinach or kale)
  • 90g Radishes (or French radishes)
  • 1 Bunch of chives (or garlic chives)
  • 2 Garlic cloves
  • 4 Portobello mushrooms
  • 38g Panko
  • 60ml Mayonnaise
  • 80g Freekeh
  • 60g Goat cheese
  • 15ml Apple cider vinegar
  • 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 (S&P)
Parchment paper
Total Fat
49 g
Saturated Fat
15 g
1460 mg
Total Carb
60 g
9 g
19 g
7 g
a picture
Boil the freekeh
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Boil the freekeh, 24 to 26 min., until tender. Drain and transfer to a large bowl. Toss with a drizzle of oil to prevent sticking.
a picture
Make the filling
Meanwhile, mince the garlic. In a large pan, heat a drizzle of oil on medium-high. Sauté the spinach and garlic, 1 to 2 min., until wilted; season with S&P. Transfer ½ the spinach to a medium bowl. Remove the stems from the mushroom caps; roughly chop the stems. To the bowl of spinach, add the mushroom stems, panko, cheese, ⅔ of the spices and S&P; toss well.
a picture
Stuff & bake the mushrooms
Arrange the mushroom caps on a lined sheet pan, hollow-sides up, and stuff with the filling. Bake, 15 to 17 min., until golden brown and tender.
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Make the chive sauce
Meanwhile, roughly chop the chives. In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted. Add the mayo, ½ the chives, the vinegar and S&P; stir well.
a picture
Finish & serve
Thinly slice the radishes. To the bowl of freekeh, add the radishes, remaining spinach and spices, ⅓ of the chive sauce and S&P; stir well. Divide the freekeh between your plates. Top with the mushrooms and spoon the remaining chive sauce over. Garnish with the remaining chives. Bon appétit!