Recipe

Roast stuffed mushrooms

Stuff yourself with these and they won't leave mushroom for dessert!

  • 35 mins cooking
  • Makes 6 Item
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Whoever said 'life's too short to stuff a mushroom' had never tasted these babies! Big, juicy portobello or field mushrooms stuffed with herbed breadcrumbs and roasted until crisp on top. Delicious.
Looking for more mushroom recipes?

Ingredients

Roast stuffed mushrooms
  • 6 slice white bread (270g), crusts removed
  • 1 clove garlic, quartered
  • 1/2 cup (40g) coarsely grated parmesan cheese
  • 1 tablespoon finely chopped fresh chives
  • 1 teaspoon finely chopped fresh rosemary
  • 1/4 cup loosely packed fresh flat-leaf parsley leaves
  • 1 tablespoon olive oil
  • 6 portobello mushrooms (300g)

Method

Roast stuffed mushrooms
  • 1
    Preheat oven to 200°C/400°F. Line oven tray with baking paper.
  • 2
    Process bread, garlic, cheese, herbs and oil until fine; season.
  • 3
    Remove stalks from mushrooms; place caps top-side down on tray. Spoon breadcrumb mixture into mushrooms.
  • 4
    Roast mushrooms about 20 minutes or until browned lightly.

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