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Clean15
20 minutes

Stuffed Portobellos with Pesto, Roasted Peppers & Mozzarella

Oven-Browned Brussels Sprouts

Cooking time

20 minutes

Servings

2/4

Calories

470 /serving

Turn a portobello cap over, and you’ve got the perfect receptacle for a spectacular stuffing. The mushrooms get a short roast before being packed with a mixture of basil pesto, roasted peppers and garlic, followed by a sprinkling of Italian-themed herbs and spices and a final topping of mozzarella for gooey, stringy, cheesy fun. Slide roasted Brussels sprouts onto the plates, to cap off these caps with more veggie flair.

We will send you:

  • 225g Brussels sprouts
  • 15ml Minced garlic
  • 6 Portobello mushrooms
  • 60g Basil pesto
  • 2 Roasted peppers
  • 100g Grated mozzarella
  • 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)

Contains: Milk, Cashews, Pine nuts

You will need:

2 Sheet pans
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
33 g
Saturated Fat
9 g
Sodium
1000 mg
Total Carbs
28 g
Sugars
14 g
Protein
25 g
Fibres
9 g
Preparation
a picture
Roast the Brussels sprouts
Preheat the oven to 450°F. Halve the Brussels sprouts (or quarter if large). On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 14 to 16 minutes, until tender when pierced with a fork.
a picture
Start the mushrooms
While the Brussels sprouts roast, cut off and discard the stems of the portobello mushrooms. Drizzle a second lined sheet pan with olive oil and arrange the mushroom caps, cut-sides up, on the sheet pan. Drizzle the caps with olive oil and add ½ the garlic; season with ½ the remaining spice blend and S&P. Roast in the oven, 7 to 9 minutes, until the mushrooms have softened. Remove from the oven and switch the oven to broil.
a picture
Finish the mushrooms
Roughly chop the roasted peppers. Stuff each mushroom with equal portions of the pesto, remaining garlic and roasted peppers; season with the remaining spice blend and S&P. Top with the mozzarella. Return the sheet pan to the oven and broil, 2 to 3 minutes, until the cheese is melted and golden brown.
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Plate your dish
Divide the stuffed mushrooms and roasted Brussels sprouts between your plates. Bon appétit!