Stuffed mushrooms

  • 25 mins preparation
  • Serves 6
  • Print


Stuffed mushrooms
  • 6 medium fat mushrooms
  • 3 tablespoon extra virgin olive oil
  • 3 clove garlic, chopped finely
  • 2 cup (140g) fresh breadcrumbs
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1 1/2 teaspoon grated lemon rind
  • 1/4 cup (20g) finely grated parmesan cheese
  • salt and freshly ground black pepper


Stuffed mushrooms
  • 1
    Preheat oven to 180°C (160°C fan-forced). Remove the stems from the mushrooms; coarsely chop stems.
  • 2
    Heat half the oil in a large frying pan over high heat; add the mushroom stems. Cook, stirring, for 1 minute or until softened. Add the garlic, cook, stirring for 1 minute or until fragrant, but not coloured. Add the remaining oil and breadcrumbs; cook, stirring, for 2 minutes. Remove from the heat, then stir in the parsley, rind and parmesan; season with salt and freshly ground black pepper.
  • 3
    Fill the mushrooms with the breadcrumb mixture. Place the mushrooms in a large ovenproof dish and roast for about 20 minutes or until tops are browned and mushrooms are just tender.


Not suitable to freeze or microwave.

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