Chicken, Spinach & Parmesan Stuffed Portobello Mushrooms

Cook Time: 20-25 minutes - Serves 2 

Simple, yet delicious & bound to be a crowd pleaser for all

Ingredients

1 pack of HECK Chicken, Mushroom & Wild Rice Mince

4 Portobello Mushrooms

100g Baby Spinach Leaves

50g Parmesan

1 clove garlic, crushed

Olive Oil

Salt & Pepper to season

Fresh Coriander (optional)

Method

  • Pre-heat your oven to 180 fan
  • Into a large hot frying pan, add in some olive oil and the HECK mince and break up using a wooden spoon into small pieces
  • Add in the crushed garlic and baby spinach to the pan of mince and allow to cook on a low heat so that the spinach wilts. This may produce some excess liquid, which you can drain off before adding in some grated parmesan. Mix everything together until nicely combined.
  • Clean the mushrooms by removing the stem and taking off any soft or bruised edges. Lay on a baking tray. Drizzle with a little olive oil and season with salt & pepper
  • Add about a tablespoon of the mince mix to the mushroom and sprinkle with a little extra parmesan then bake in the oven for around 12-14 minutes. Until softened and some juices start to run
  • Serve with salad or potatoes and enjoy!

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