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Double Gammon and Cheese-stuffed Portobellos

Double Gammon and Cheese-stuffed Portobellos

with parsley mashed potatoes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
866 kcal
Protein
: 
74.8g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Mustard
  • Barley
  • Cereals containing gluten
  • Wheat
  • Sulphites
Serving amount

600 grams

Gammon Steak

150 grams

Portobello Mushrooms

600 grams

Potatoes

1 unit(s)

Shallot

50 grams

Cream Cheese

(Contains: Milk)

1 sachet(s)

Garlic & Herbs

10 grams

Parsley

1 sachet(s)

Mustard

(Contains: Mustard)

1 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

1 unit(s)

Carrot

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

Energy (kJ)3622 kJ
Energy (kcal)866 kcal
Fat27.7 g
of which saturates12.7 g
Carbohydrate69.4 g
of which sugars11.5 g
Dietary Fiber11.2 g
Protein74.8 g
Salt9.9 g
Potassium1066.7 mg
Calcium38.8 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Baking Sheet with Baking Paper
•Potato Masher
•Colander
•Pot with Lid

Cooking steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Trim the carrot, then quarter lengthways (no need to peel).  Chop widthways into small pieces.
  • Roughly chop the parsley (stalks and all).
  • Halve, peel and chop the shallot into small pieces. 
Start Cooking
2
  • In a bowl, combine the garlic and herbs, cream cheese and half the parsley. Season with salt and pepper.
  • Remove the stems from the mushrooms. Fill wth the cheesy mixture. 
  • Pop the mushrooms and carrots onto a large (lined) baking tray
  • Toss the carrots with oil, salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until the carrots are tender and the mushrooms are golden brown, 20-25 mins.
Make the Mash
3
  • Meanwhile, boil a large pot of salted water for the potatoes.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • Add to the boiling water and cook until fork tender, 12-18 mins.
  • Once cooked, drain in a colander and return to the pot off the heat.
  • Add a knob of butter, the remaining parsley and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm. 
Fry the Gammon
4
  • Place a large pan over high heat with a drizzle of oil.
  • Remove the gammon carefully from the packaging and season with pepper.
  • Once pan is hot, add the gammon and fry until golden, 2-3 mins each side. IMPORTANT: Wash hands and equipment after handling raw pork. Gammon is cooked when no longer dark pink in the middle.

TIP: Take care when removing the gammon from its packaging.

Make the Sauce
5
  • Remove the gammon from the pan and cover to keep warm.
  • Reduce the heat to medium-high and add a knob of butter. 
  • Add the shallot to the pan and cook until softened, 3-4 mins.
  • Add the red wine vinegar, mustard, stock and a splash of water. Season with pepper and reduce for 2-3 mins.
  • Return the gammon to the pan and toss to coat in the sauce, 1-2 mins.
Dish Up
6

Divide the parsley mash between two plates. Serve the stuffed mushrooms, roasted carrots and Gammon alongisde.

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