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
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
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.
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.
