This is a very simple dinner that the adults in our house enjoy, I’m still waiting for the boys to eat mushrooms!
I use gluten free bread, the cost of it can be out of this world so to save I often buy it when it’s reduced, make it into breadcrumbs and freeze, due to the cost the crusts go in too!
Fresh peas are in season, I’m so excited to see them again! If you don’t have fresh just defrost some frozen peas, no need to blanch.
4 large portobello mushrooms, brushed clean, stalks removed
80g fresh bread, gluten free or regular, crumbed
2 cloves garlic, minced
salt and freshly ground pepper
Two handfuls mixed lettuce leaves
15 green beans
15 fresh pea pods, shelled
1 spring onion
1 tablespoon olive oil
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
Preheat the oven to 180 degrees Centigrade.
Lime a baking sheet with baking parchment.
In a bowl, mix the breadcrumbs, garlic salt and pepper well.
Divide the stuffing into four and fill each mushroom, pushing down a little.
Pop in the oven for 10-15 mins until golden.
While the mushrooms are baking.
Bring a pan of water to the boil and blanch the beans and peas, cool under running water.
Slice the beans into halves or thirds, slice the spring onion finely.
Layer your salad, I tend to have a layer of lettuce followed by beans, peas and finally onion.
Mix the dressing ingredients and pour over.
Remove the mushrooms from the oven, eat hot or at room temperature.