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Portobello mushrooms filled with mixed vegetables

Portobello mushrooms filled with mixed vegetables

Ideal as a starter or to serve with the carrot and cashew pie




6 Portobello mushrooms,dice the mushroom stalks

2 tbsp olive oil

2 red onions, peeled and diced

1 yellow pepper, seeded and diced

1 courgette, diced

1 small aubergine, diced

1⁄2 tsp dried oregano

1⁄2 tsp thyme

salt and freshly ground black pepper


Rub olive oil all around the mushrooms and place in a hot oven for 15 minutes depending on size. Heat the oil in a large frying pan, add the onions and sauté for 3 minutes. Add the mushroom stalks and chopped vegetables. Once cooked pile the vegetables into the mushrooms. If using these as a starter you could top with cheese and grill.

By Nikki Legon

© Living Magazine