Stuffed mushrooms

Stuffed Mushrooms
  • Serves: 4
  • Preparation: 15 minutes
  • Cooks In: 20 minutes
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Ingredients

8 large Portabello mushrooms
3 slices sourdough bread
¼ cup olive oil
1 tbsp fresh thyme leaves
cup chopped fresh parsley
2 garlic cloves, crushed
50 g pine nuts
40 g walnuts, chopped
1 lemon, juiced and zested
80 g parmesan cheese, finely grated

Method

1

Preheat oven to 200ºC fan-force. Trim the stalks from the mushrooms and finely chop. Tear the bread into coarse crumbs, Place in a large bowl and drizzle with oil. Add the chopped stalks, thyme, parsley, garlic, pine nuts, walnuts, lemon juice, zest and half the parmesan. Season with sea salt and black pepper.

2

Place the mushrooms on a baking tray, stalk side up. Divide the stuffing between the mushrooms and press down slightly. Bake for 20 minutes or until the stuffing is golden and the mushrooms cooked.

3

Sprinkle with remaining parmesan to serve.

Ingredients

 8 large Portabello mushrooms
 3 slices sourdough bread
 ¼ cup olive oil
 1 tbsp fresh thyme leaves
  cup chopped fresh parsley
 2 garlic cloves, crushed
 50 g pine nuts
 40 g walnuts, chopped
 1 lemon, juiced and zested
 80 g parmesan cheese, finely grated

Directions

1

Preheat oven to 200ºC fan-force. Trim the stalks from the mushrooms and finely chop. Tear the bread into coarse crumbs, Place in a large bowl and drizzle with oil. Add the chopped stalks, thyme, parsley, garlic, pine nuts, walnuts, lemon juice, zest and half the parmesan. Season with sea salt and black pepper.

2

Place the mushrooms on a baking tray, stalk side up. Divide the stuffing between the mushrooms and press down slightly. Bake for 20 minutes or until the stuffing is golden and the mushrooms cooked.

3

Sprinkle with remaining parmesan to serve.

Stuffed mushrooms

Tags:

 Appetiser, Dinner, Healthy, Lunch, Quick n Easy, Side dish, Vegetarian

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