Aubergine and mushroom stacks
Aubergine and mushroom stacks

Aubergine and mushroom stacks


October 20, 2016

This is such a tasty dish. So choose some large Portobello or flat mushrooms – and make a meal of them!

  • Prep: 20 mins
  • Cook: 25 mins
  • Yields: Serves 4


8 portobello mushrooms

1 aubergine

4 tbsp olive oil

1 onion chopped

1 red pepper, deseeded and chopped

2 tomatoes, chopped

1 tbsp tomato puree

150 g mature Cheddar cheers, sliced

Salt and freshly ground black pepper


1Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.

2Put the mushrooms, gills facing up, into a roasting tin.

3Take 8 slices from the aubergine (crossways, not lengthways), then chop any remaining aubergine finely.

4Heat half the olive oil in a large frying pan and briefly fry the aubergine slices for 1-2 minutes on each side. Remove from the pan. Add the rest of the olive oil to the pan and cook the onion, pepper and chopped aubergine for 5-6 minutes. Add the tomatoes and tomato puree. Cook gently for another 1-2 minutes, then season with salt and pepper.

5Spoon half the tomato mixture into the mushrooms and top with a slice of aubergine. Spoon the rest of the tomato mixture on top, then sprinkle with the cheese. Transfer to the oven and bake for 20-25 minutes. Serve 2 mushrooms per person.

Cook’s tip: It helps if you can select mushrooms that are about the same size.

Contains: Gluten, Milk

May Contain: Soya

Cost per recipe: £6.64                    Cost per portion: £1.66



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