I had this meal for lunch a few days ago. The whole recipe just fell together perfectly; these ingredients were just meant to be! It was SO easy and cost me next to nothing to make!
INGREDIENTS
- Portabello mushrooms. As many as you want to eat! I bought mine reduced; a pack of 4 for 90p! Keep an eagle eye on those reduced veggies at the store… you could save some pennies!
- Red bell pepper
- Chilli flakes
- Chilli powder
- Plum tomatoes
- Curly kale
- Cornichons to garnish
- Lemon juice
METHOD
For the mushrooms: Peel the outer layer of skin from the mushrooms, and place them on a oven-proof tray. Drizzle with olive oil and grill, for 5/6 minutes on each side (200 degrees C for a fan oven). Add a little salt to the mushrooms for a flavoursome kick.
For the spicy pepper and tomato filling: Chop up a red bell pepper (you’ll need about a quarter of a pepper to stuff one mushroom) into little chunks. Chop the plum tomatoes into halfs. I used about 5 tomatoes. Add to a frying pan with a teaspoon of olive oil. Bring to a fizz, and add half a teaspoon of chilli flakes and half a teaspoon of chilli powder. Also add the juice of half a lemon. Add in the plum tomatoes to the peppers and fry them until they soften up and absorb the flavours!
Microwave 1-2 handfuls of curly kale for 30 seconds. Place the mushrooms on to and decorate with the pepper and tomato! Add a couple of cornichons to garnish the meal. Enjoy a wholesome, nourishing meal with a really spicy kick!
beautifully munching 