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Portobello Mushroom with roasted Pumpkin mash and caramelized Walnuts - Seasonal, simple and super tasty. This vegetarian recipe features sweet roasted pumpkin and juicy portobello, for a meal that any meat-lover will love.

Portobello Mushroom with roasted Pumpkin mash and caramelized Walnuts

Course: Main Course, Vegetarian
Cuisine: English
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 2
Print Recipe


  • 2 large Portobello mushroom caps remove the stem
  • 10 oz fresh pumpkin seeds removed
  • ½ cup 50gr halved walnuts
  • 2 tbsp sugar
  • ½ tbsp walnut Oil
  • 1 sprig rosemary
  • 2 sprig thyme
  • 2 garlic cloves finely minced
  • 2 tbsp Extravirgin Olive oil
  • Sea salt to taste
  • Black pepper freshly cracked to taste
  • Watercress optionalto garnish


  • Cut the pumpkin into wedges and arrange on foil. Sprinkle with 1 sprig of rosemary and thyme, salt and pepper to taste. Drizzle with oil, cover with extra foil and bake at 350F(180C) for 45 mins.
  • Meanwhile in a small bowl, whisk together 2 tbsp of olive oil, 1 sprig of thyme and the garlic. Season with salt and pepper.
  • Brush generously each Portobello mushroom with the oil marinade, on both sides. Allow to rest for 10 mins.
  • When the pumpkin is ready, remove the skin and transfer into a large bowl.
  • With the help of a potato masher, lightly mash until desired consistency and adjust with salt and pepper.
  • Heat up a non-stick pan to medium heat and cook the mushrooms on each side for 5-10 minutes.
  • Serve with pumpkin purée, caramelized walnuts* on top and watercress or baby leaves.
  • *For the Caramelized Walnuts ( you can also make them ahead, and store in an airtight container):
  • Heat a skillet on med-heat, add walnuts, sugar, walnut oil, ¼ tsp of salt and a pinch of pepper.
  • Cook for 5 mins, stirring occasionally until the sugar caramelizes.
  • Once ready allow to cool.