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Gruyere Stuffed Portobellos

Sun-dried Tomato & Pumpkin Sauce Stuffed Bittergourd

Image source: culinaryhill


  • Portobello Heads, (4-6 pcs)

  • Baby Spinach (1 cup)

  • Onion, chopped (1 pc)

  • Garlic, chopped (2 cloves)

  • Gruyere, crumbled (1 cup)

  • Walnuts, chopped & roasted (1 cup)

  • Olive Oil (4 tbsp)

  • Salt, to taste

  • Pepper, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. Preheat and oven to 240C and taking 4-5 heads of portobello caps, brush with some of the olive oil and roast gill side down in the oven for 10-12 minutes till tender.

  2. Take the remaining portobello and chop finely and add to a skillet with the olive oil to cook on medium heat adding in the onion, garlic and cooking till it releases some of its water.

  3. Add chopped baby spinach, walnuts and crumbled gruyere to the mix and cook together till the spinach wilts and the cheese is melting.

  4. Remove the portobello caps roasting in the oven and fill with the mixture made on the skillet. Bake for another 2-3 minutes in the oven crumbling more cheese on the top and then remove from the oven.

  5. Plate and serve warm!

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