Stuffed Mushrooms #2

After the success of making stuffed mushrooms recently using leek, tomato and pine nuts, I decided to make a different filling using ingredients I had in the kitchen.   These turned our really well with their slightly African taste from the Berbere spice.


2 onions
2 large carrots
Handful of raisins
Handful of flaked almonds
2 teaspoons Berbere spice
Olive oil for cooking
4 large mushrooms (Portobello or large field mushrooms)


Peel and finely chop the onion and grate the carrot.

Heat a little oil in a fry pan and gently sauté the onion and carrot for a few minutes before adding the raisins, almonds and spice. Fry gently for a few more minutes to release the wonderful aroma of the spice. Set aside to cool.


Onion, carrot, raisins and flaked almonds before adding the spice

Remove the stalks from the mushrooms. Heat a little oil in the fry pan and carefully fry the mushrooms for one minute on each side. Remove from pan and place on a baking sheet.

Fill with the onion/carrot mixture.

Bake for approximately 20 minutes at 160°C. Leave to stand for a minute or two and serve warm.

I’ve made this recipe a few times now but each time have been so keen to eat them that I have forgotten to take a photo of the finished mushroom.  Believe me, they are delicious and very, very tasty.

NB: All the photographs used in this blog have been taken by me, and are of food I have prepared myself.


About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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