Spicy Stuffed Mushrooms

Cook Time 25 minutes

Servings 2

Ingredients

4 large portobello mushrooms, stems removed and reserved

1 garlic clove, crushed

1 long red chilli, finely diced

3 tablespoons raw pistachio kernels

2 tablespoons roughly chopped flat-leaf parsley, plus extra leaves to serve

1 tablespoon extra virgin olive oil

Zest and juice of 1 lemon

Sea salt and freshly ground black pepper

¼ teaspoon chilli flakes, to serve (optional)

Method

Preheat the oven to 200°C and line a large baking tray with baking paper.

Combine the mushroom stems, garlic, chilli, pistachios and 1 tablespoon of the parsley with the olive oil and lemon juice in a high-speed food processor and blitz until a rough, wet paste forms.

Place the mushrooms, gill-side up, on the tray and evenly spoon the paste mixture on top. Season with salt and pepper, then bake for 15 - 20 minutes, or until the mushrooms are tender and the filling on top has formed a lovely golden crust.

Serve the stuffed mushrooms with a sprinkle of the extra parsley, a pinch of salt and pepper, the lemon zest and the chilli flakes, if using. Store leftovers in an airtight container in the fridge and eat for lunch the next day.