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Portobello mushroom tarts recipe

Portobello mushroom tarts recipe

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For an easy vegan starter idea, try these Portobello mushroom tarts. Tender mushrooms are cooked in fragrant garlic oil and baked in buttery puff pastry until crisp and golden for a super simple starter with just five ingredients. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 576 calories / serving

Ingredients

  • 6 tbsp olive oil
  • 2 garlic cloves, crushed
  • 4 Portobello mushrooms
  • 1 x 375g pack ready-rolled puff pastry
  • 4 tbsp fresh parsley, chopped
  • 25g hazelnuts, sliced and toasted

Each serving contains

  • Energy

    2395kj
    576kcal
    29%
  • Fat

    45g 64%
  • Saturates

    14g 72%
  • Sugars

    3g 3%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 36.2g Protein 6.9g Fibre 2.4g

Method

  1. Put the olive oil, garlic and some seasoning in a small bowl and mix well. Brush this all over the mushroom tops and bases.
  2. Heat a nonstick pan over a medium heat, add the mushrooms and fry for 4 mins each side until soft and lightly golden. Set aside to cool a little.
  3. Preheat the oven to gas 8, 220°C, fan 200°C. Unroll the pastry and cut out 4 x 13cm circles (cut round a plate or small bowl). Place on a baking sheet lined with baking paper and prick all over.
  4. Place 1 mushroom in the centre of each circle and sprinkle with half the parsley. Bake for 18-20 mins until the pastry is puffed and golden.
  5. Remove from the oven and sprinkle with the remaining parsley and the hazelnuts. Serve hot.

See more Christmas starters

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