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Portobello mushroom tarts recipe
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For an easy vegan starter idea, try these Portobello mushroom tarts. Tender mushrooms are cooked in fragrant garlic oil and baked in buttery puff pastry until crisp and golden for a super simple starter with just five ingredients. See method
Ingredients
- 6 tbsp olive oil
- 2 garlic cloves, crushed
- 4 Portobello mushrooms
- 1 x 375g pack ready-rolled puff pastry
- 4 tbsp fresh parsley, chopped
- 25g hazelnuts, sliced and toasted
Each serving contains
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Energy
2395kj
576kcal
29%
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Fat
45g
64%
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Saturates
14g
72%
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Sugars
3g
3%
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Salt
0.7g
12%
of the reference intake
Carbohydrate 36.2g
Protein 6.9g
Fibre 2.4g
Method
- Put the olive oil, garlic and some seasoning in a small bowl and mix well. Brush this all over the mushroom tops and bases.
- Heat a nonstick pan over a medium heat, add the mushrooms and fry for 4 mins each side until soft and lightly golden. Set aside to cool a little.
- Preheat the oven to gas 8, 220°C, fan 200°C. Unroll the pastry and cut out 4 x 13cm circles (cut round a plate or small bowl). Place on a baking sheet lined with baking paper and prick all over.
- Place 1 mushroom in the centre of each circle and sprinkle with half the parsley. Bake for 18-20 mins until the pastry is puffed and golden.
- Remove from the oven and sprinkle with the remaining parsley and the hazelnuts. Serve hot.
See more Christmas starters