Updated: Oct 6
A colourful, healthy vegetarian recipe - and even more delicious served with bruschetta and a green salad!
Makes approximately 6 - 8 mushrooms
Preparation time is approximately 15 minutes
Cooking time is approximately 15 minutes
Image and video credit @jemimawilchphotography
6 - 8 large Portobello mushrooms or large closed cup mushrooms
1/2 red onion
1 cup parmesan cheese, grated
1 cup mozzarella cubes
1 cup fresh parsley (or 2 tablespoons of dried parsley or mixed herbs)
1 cup breadcrumbs
1 - 2 cloves garlic
1 tablespoon of olive oil
Salt and pepper
How to make stuffed MUSHROOMS
Preheat oven to 180°C (Gas mark 4 or 160°C for a fan oven).
Blend the cheese, herbs, garlic, mushroom stalks, olive oil, salt & pepper in a processor or with a hand blender (or chop everything very small).
Stuff each mushroom with some of the paste and brush with melted butter.
Cook in the oven for 15 minutes.
Serve with some bruschetta and a side salad.
HINTS & TIPS
Mixture (stuffing) can be made ahead & stored in fridge & simply stuff the mushrooms with it before cooking
'Lighten up' by using half the amounts of cheese in the recipe. The reipe will taste great even if you missed out the parmesan completely.
Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.
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