In my final few weeks at uni before the christmas break I had lots of deadlines to hand in, so didn’t want to spend hours slaving away in the kitchen (read: I’d rather be procrastinating watching Revenge/The Mindy Project). I decided to create some nutritious but easy to cook lunch/dinner recipes and my favourite by far was the garlic and breadcumb stuffed mushrooms. These little bundles of yumminess have become one of my staple meals over the past couple of weeks, and I was so excited to make them for my mum on my first day back at home (she loved them too). Not only are they delicious but they only take 30 mins from preparation to plate – ideal!

One mushroom served with salad makes a great lunch time snack; however, this dish can also be made into a hearty dinner by serving two mushrooms with the salad and maybe even healthy skinny chips. The below recipe is a lunch serving for one but can be increased depending on how hungry you are!

Ingredients

1 portobello mushroom

1 slice of granary, seeded bread

1/4 red onion

1 garlic clove

1 table spoon garlic oil

Ground black pepper

Paprika

1 avocado

Salad of your choice

Instructions

1. Preheat the oven to 180 degrees celsius
2. Peel the portobello mushroom and pull out the stalk
3. Chop the red onion and garlic into small chunks then fry in garlic oil until crispy
4. Chop the crusts off of the bread and break the remainder into pea-size pieces
5. Mix the bread pieces into the oil before spooning the breadcrumbs, garlic and onion into the portobello mushroom
6. Place the mushroom on a baking tray, sprinkle some black pepper on top and cook in the oven for 20 minutes
7. Whilst the mushroom is cooking, cut open the avocado and mash with a fork until smooth
8. Mix some black pepper and paprika into the avocado
9. Take the mushroom out of the oven and serve onto a bed of lettuce (/salad of your choice) with the mashed avocado
10. Enjoy!!