Stuffed Roasted Fennel and Mushrooms

Name: Rukmini Iyer Stuffed Fennel and Mushrooms | Easy Vegetable Dish
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 2
Ingredients: 2 plump fennel bulbs, halved; 150g chestnut mushrooms, finely chopped; 75g vegetarian parmesan, grated; 15g fresh tarragon, finely chopped; 1 lemon, zest only; 1 tsp sea salt; freshly ground black pepper; 4 portobello mushrooms, stems removed; 40g white breadcrumbs; 1 tbsp olive oil

by Rukmini Iyer from The Green Roasting Tin

These easy stuffed fennel bulbs and mushrooms are a great flavour-packed side dish or light vegetarian dinner, served simply with salad and crusty bread.

Vegetarian Tray Bake Family Friendly Dinner Party

Serves 2

Total 55 min

Prep 15 min

Cook 40 min

Easy

Discover more delicious Fennel recipes

From roasted sides to crisp salads

Introduction from Rukmini Iyer

Fennel is a divisive issue in my kitchen – I like it, my boyfriend doesn’t: he has been known to pick all the fennel out of dishes that I’ve asked him to try from this book. So this dish has hidden fennel in the mushrooms, and obvious fennel for the rest of us.

Ingredients

2 plump fennel bulbs, halved

150g chestnut mushrooms, finely chopped

75g vegetarian parmesan, grated

15g fresh tarragon, finely chopped

1 lemon, zest only

1 tsp sea salt

freshly ground black pepper

4 portobello mushrooms, stems removed

40g white breadcrumbs

1 tbsp olive oil

Method

Preheat the oven to 180°C fan/200°C/gas 6. Carefully cut out the centre of each fennel bulb, leaving a ‘shell’ behind. Chop the remaining flesh, and mix it with the chopped mushrooms, vegetarian parmesan, tarragon, lemon zest, salt and pepper.

Stuff this mixture into the fennel shells and the mushroom cups, then cover each with the breadcrumbs. Drizzle with olive oil, then transfer to the oven and roast for 40 minutes, until the tops are golden brown and crisp.

Serve with a salad and crusty bread alongside.

Preview