Portobello mushroom tarts recipe
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
- Dairy-free
- Vegan
- Vegetarian
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 576.0kcal
- Fat
- 45g
- Saturates
- 14g
- Salt
- 0.7g
- Sugars
- 3g
of the Reference intake
Carbohydrate 36.2gProtein 6.9gFibre 2.4g
Method
- Put the olive oil, garlic and some seasoning in a small bowl and mix well. Brush this all over the mushroom tops and bases.
- 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.
- 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.
- 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.
- Remove from the oven and sprinkle with the remaining parsley and the hazelnuts. Serve hot.
- See more Christmas starters
