Stuffed Portobello Mushrooms with Asparagus, Freekeh and Pear

Stuffed Portobello Mushrooms with Asparagus, Freekeh and Pear

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 10, 2017.
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For a smoother rocket pesto, place all ingredients in blender until smooth. Add a little olive oil if necessary.

Ingredients

Freekeh and Pear

  • ½ cup freekeh
  • ½ chilli (optional)
  • 1 pear
  • 1 capsicum
  • ¼ red onion

Stuffed Portobello Mushrooms

  • ½ red onion
  • 250g Portobello mushrooms
  • 100g feta cheese
  • 50g Parmesan cheese
  • 1 handful rocket
  • 25g sliced almonds
  • 1 tablespoon balsamic vinegar

Asparagus

  • ½ bunch asparagus
  • 3 tablespoons balsamic vinegar

Rocket Pesto

  • 2 handfuls rocket, finely chopped
  • 25g sliced almonds, finely chopped
  • 20g Parmesan cheese, finely grated
  • 3 tablespoons olive oil
  • 2 teaspoons vinegar (e.g. red wine, white wine)

Steps

  1. Preheat oven to 230°C. Bring a small pot of salted water to the boil. Line an oven tray with baking paper. Preheat BBQ hot plate to medium (if using). Prepare rocket pesto ingredients. Cook freekeh in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, then rinse under warm tap and leave to drain well. While freekeh cooks finely dice chilli and dice pear and capsicum 1cm. Finely dice both measure of red onion, keeping separate. Set all aside.
  2. Remove stems from mushrooms and finely chop; crumble feta; grate Parmesan; finely chop rocket. Mix mushroom stems in a large bowl with remaining stuffed mushroom ingredients (except mushroom lids) and season. Place mushrooms, flesh-side-up, on prepared tray.
  3. Divide feta stuffing mixture evenly between mushrooms and press down lightly. Place in oven and cook for 10-15 minutes, until tender.
  4. While mushrooms cook, heat a drizzle of oil in a medium fry-pan. Remove woody ends from asparagus and cook for 2-3 minutes, until bright green and tender. Add balsamic vinegar to pan and cook for about 1 minute, until reduced and sticky. Season to taste.
  5. While asparagus cooks, toss all freekeh and pear ingredients in a large bowl with a drizzle of olive oil and season to taste. Combine all rocket pesto ingredients in a small bowl and season to taste.
  6. To serve, divide asparagus, freekeh and pear between plates and top with stuffed Portobello mushrooms and 1-2 tablespoons of rocket pesto.

Nutritional Information

Energy 2632 kj
629 kcal
Protein 30.8g
Carbohydrate 37.3g
Fat 38.5g