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Stuffed mushrooms

Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Stuffed Mushrooms

 8 large Portobello 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

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.


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.


Sprinkle with remaining parmesan to serve.

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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