Recipes/ Super Food/ Vegetarian

Pumped up Portobello Mushroom with Pecan, Kale & Blue Cheese Crumble


Pumped up Portobello Mushroom with Pecan, Kale & Blue Cheese Crumble

For this easy Friday night feast, you will need to get your hands on some large Portobello Mushrooms.

Vegucation: Utilising  compounds that boost your immune system, fungal extracts from mushrooms are responsible for producing some of the most powerful natural medicines in the world. Take Penicillin for example.

They supply important B-complex vitamins: riboflavin for maintaining healthy red blood cells; niacin to support good functioning digestive and nervous systems and help to keep skin supple.

They are Low in saturated fat and cholesterol.  High in fiber and an excellent source of copper, that aids the production of red blood cells to help carry oxygen around your body.

Importantly they can pack a powerhouse punch by using the pantothenic acid they contain to process fats, proteins and carbohydrates  and aid energy release.

As for Kale – what’s not to say? High in fiber, Iron and bone building calcium, this anti inflammatory boosts the immune system whilst oxygenating & purifying the blood.


Pumped up Portobello Mushroom with Pecan, Kale and Blue Cheese Crumble
Prep time
Cook time
Total time
Recipe type: Vegetarian
  • Large portobello mushrooms (1 x per person)
  • Handful of chopped kale
  • 50g Crumbled blue cheese (per mushroom)
  • 20g Pecans (per mushroom)
  • Olive Oil
  • Herbs
  • Pepper to season
  1. Preheat the oven to 200oc / gas mark 6
  2. Drizzle the mushrooms in olive oil
  3. Place on a metal baking tray
  4. Season with herbs and pepper
  5. Carefully fill the mushroom cap with kale
  6. Evenly spread the nuts on top
  7. Crumble the blue cheese to cover the nuts and kale.
  8. Add a final drizzle of olive oil to the top of each mushroom
  9. Place in the oven for approx. 22-30 (depending on the size of the mushroom)
  10. Eat & Enjoy!


You Might Also Like

No Comments

Leave a Reply

Rate this recipe: