Greek Salad with Crispy Chickpeas
The classic — tomatoes, cucumber, olives, feta, oregano — turned into a full meal with crunchy spiced chickpeas.
Gluten-free
Caprese Stuffed Portobello Mushrooms
Big juicy mushrooms filled with tomatoes, mozzarella and basil, roasted until bubbling and finished with balsamic. 25 minutes, 6 ingredients.
Vegetarian
Gluten-free Under 30 min (54 ratings)
Prep10 min
Cook20 min
Total30 min
Serves2
DifficultyEasy
Big juicy mushrooms filled with tomatoes, mozzarella and basil, roasted until bubbling and finished with balsamic. 25 minutes, 6 ingredients.
Method
- Heat the oven to 200°C (180°C fan). Brush the mushrooms all over with oil mixed with the garlic, season, and place gill-side up on a baking tray. Roast for 10 minutes.
- Pour off any liquid that has collected. Fill the mushrooms with the tomatoes and mozzarella and season again.
- Roast for 10–12 minutes more until the cheese is melted and golden at the edges.
- Scatter with basil, drizzle with balsamic glaze and serve on a bed of rocket with bread.
💡 VeggieTip notes
- Add a spoon of pesto under the tomatoes for extra flavour.
- Serve two per person as a main with a salad, or one each as a starter.
- Vegan: use vegan mozzarella or a spoon of cashew cream.
Nutrition (per serving, approx.)
330kcal
17g protein
9g carbs
26g fat
3g fibre
Values are estimates and will vary with brands and portion sizes.
Tags: mushroom caprese mozzarella low carb quick