Name: Stuffed mushrooms
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 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

Ingredients

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

Method

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.
Note

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.

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