Portobello with vegetables and a sweet potato

Instructions

1. Preheat oven to 180 C. Use a spoon to remove the gills from the sponges and place them in the tray. Until you lose the stack and the chopped potatoes. Sprinkle with olive oil and sea salt. Bake in the oven until the mushrooms soften, about 15 minutes. Remove the loose from the oven and let cool, and leave the potatoes in the oven to continue to bake.
2. Meanwhile, preheat 1 tablespoon of oil in a frying pan on medium heat. Add the onions and garlic, and cook until tender, about 3 minutes. Add the chopped zucchini and carrots and the chickpeas Cook for another 5 minutes until the vegetables are soft and the water is evaporated. Add the salt, the black pepper and the mint.
3. Fill the mushrooms with the mixture and arrange them in the tray in the potatoes. Bake for 15 minutes.
4. Remove the softened potatoes and mash them with a fork. Divide into serving dishes and top up the lovely Portobellos.

• Servings : 6
• Ready in : 40 Minutes
• Course : Appetizers, Main courses
• Recipe Type : 90 day diet, beef, Christmas Recipes, Finger foods, recipes for winter, Vegetables and site dishes
• Ingredient : Carrots, Chickpeas, Garlic, Ground black pepper, Mint leaves, Onion, Parsley, Portobello mushrooms, Salt, Sunflower oil, Sweet potatoes, Zucchini