Portobello Mushrooms with Tomatoes and Belgium Stoemp

Portobello Mushrooms with Tomatoes and Belgium Stoemp.

This is a simple but hearty meal showcasing the meaty Portobello mushroom – we love the combination of simple ingredients and seasonal veg; giving you a versatile meal you can cook all year round. 
Stoemp originates from Belgium is a great stable of potatoes that’s traditionally served with seasonal root veg running through it.   We personally love a kale and carrot combo as for us it’s a culinary salute to the green, white and gold of the Irish Flag. 
‘Seasonal’ is the key word, and any veg combination works well, from white onion, carrots, peas, and parsnips to courgette, broccoli and kale – the options are endless, so why not give it a go?
Brunching ideas:  The mushroom and tomato element of this meal also goes well with creamy scrambled eggs and a freshly toasted breakfast muffin.
Cook Time25 mins
Course: Breakfast, Main Course


  • 2 Portobello or flatcap mushrooms depending on size and your appetite. Our rule of thumb is 1 large or two smaller mushrooms per person, they will reduce in size a little when cooked.
  • 2 tbsp olive oil
  • 4 tomatoes
  • 2 cloves garlic finely chopped
  • 2 tbsp soy sauce
  • 4 tbsp balsamic vinegar
  • 1 small handful Fresh thyme optional
  • 1-2 tbsp water if needed


  • 250 g good potatoes for mash like Maris Piper, King Edwards or Desiree
  • 1 small onion finely chopped
  • 300 ml vegetable or chicken stock
  • 200 g seasonal vegetables
  • 2live oil tbsp olive oil or butter
  • 80 ml milk, cream or plant based alternative



  • Peel and cut the potatoes into 2cm cubes.  Gently fry your onion in a little of the olive oil in a large saucepan on a medium heat till translucent.  Add the potatoes and stock to the saucepan; top up with water if needs to make sure the contents are just covered.  If you’re including firm root vegetables in your Stoemp, you can add these to the pan now to cook too.  Cover and cook over a medium heat for 20 minutes.  After 10 minutes add your other vegetables to the pan and cover.
    250 g good potatoes for mash like Maris Piper, King Edwards or Desiree, 1 small onion, 300 ml vegetable or chicken stock, 2live oil tbsp olive oil or butter, 200 g seasonal vegetables
  • While your potatoes and veg are cooking you can start cooking your mushrooms and tomatoes – see instructions below.
  • Once cooked, drain any excess water from your potatoes and now ‘Stoemp’ into a mash of your preferred consistency – the consistency you’re after is a rustic mash, not too smooth and creamy – but just as you ‘d like it.  Mix in the rest of the olive oil and/or butter, and add the milk/cream as needed – if it’s quite wet you can leave the milk/cream out at this stage.
    80 ml milk, cream or plant based alternative

Mushrooms and Tomatoes

  • In a large pan, heat half the olive oil over a medium heat.  Halve and add your tomatoes face down and fry for 5 minutes.  Add the garlic and fry till fragrant for 1-2 minutes, making sure you don’t let it burn or brown too much as it’ll add a bitter taste to the sauce. 
    2 Portobello or flatcap mushrooms, 2 tbsp olive oil, 2 cloves garlic
  • Add the soy sauce, balsamic vinegar and thyme if using.  Place your mushrooms gill side up into the pan amongst the tomatoes.  Cover the pan and cook for 5-8 minutes.  Now turn your mushrooms and tomatoes over and cook for a further 3-5 minutes.  Your cooking time depends on the size of your mushrooms and how well done you like your tomatoes. 
    2 tbsp soy sauce, 4 tbsp balsamic vinegar, 1 small handful Fresh thyme, 4 tomatoes
  • The mushrooms and tomatoes will release delicious juices that will enhance the sauce at the bottom of your pan.  If you want to thicken this up you can take the lid off you pan for the last couple of minutes.
    1-2 tbsp water
  • Serve your cooked mushrooms and tomatoes straight from the plan and place on top top of a bed of hot Stoemp.  Now give the juices at the bottom of the pan a quick stir and pour over your mushrooms and potatoes.

This is just so delicious – you can also enjoy it with your standard mash potatoes and spring greens, scrabbled egg and wilted spinach or just on fresh buttered toast.