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