Recipe

Roast stuffed mushrooms

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.

  • 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
  • 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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