Portobello Mushrooms with Garlic and Courgette Stuffing, Salad and Potato Wedges
This is a lovely vegetarian option which makes a wonderful main course for 2 or serves 4 as a light starter.
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Cooking tools:
- Saucepan
- Skillet
- Grater
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Spoon
- Measuring spoon
- Serving platter
- Tongs
- Peeler
Ingredients
- 1 SuperValu Courgette grated
- 4 SuperValu Portobello Mushrooms
- 0 Black Pepper
- 75 g Cheddar Cheese sliced
- 50 g SuperValu Butter
- 150 g SuperValu Fresh Breadcrumbs
- 4 cloves SuperValu Garlic crushed
- 1 tbsp SuperValu Olive Oil
- 0 SuperValu Salt
- 3 large SuperValu Rooster Potatoes washed and cut into wedges
- 1 SuperValu Butterhead Lettuce shredded thinly
- 1 SuperValu Carrot grated
- 1 SuperValu Courgette
- 2 SuperValu Tomato cut into wedges
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