Juicy stuffed portobello mushrooms baked in the oven to perfection with a creamy spinach filling and a moreish falafel crumble on top. So good and healthy too!
The mushrooms are first cooked in the oven, then stuffed with a creamy spinach and cashew filling and topped with some crunched up falafels.
After another 10 minutes in the oven, they are ready to be served with a generous drizzle of my homemade tahini dressing.
This is a hearty and satisfying dish that you can serve as an appetizer for four or a main course for two.
I have made this recipe with Goodlife’s Lemon, Cumin & Coriander Falafels. Available from the frozen aisle, they are really tasty and easy to prepare. I always keep a box in the freezer for a quick lunch option.
I have been a fan of Goodlife for many years. They have a small but really tasty range that we enjoy as a family. Based in Warrington, Cheshire they source the healthiest vegetables from the best farmers in the UK to create nutritious vegetarian meals.
As well as the falafels, we also love Goodlife’s Spicy Veg Beanburgers and Mushroom & Spinach Kievs. Goodlife offers some delicious meat-free meal options which are perfect when we are in a rush or too tired to cook.
Goodlife’s falafels work really well as a crumble for this stuffed mushroom recipe. The box contains 14 falafels. You will not use them all for the crumble, so I like to bake any extras with the mushrooms and serve them on the side.