Stuffed Mushrooms with Bruschetta

A colourful, healthy vegetarian recipe - and even more delicious served with a green salad!

Makes approximately 10 mushrooms

Preparation time is approximately up to 1 hour

Cooking time is approximately 25 minutes

Ingredients

For the stuffed mushrooms:

10 closed cup mushrooms (as large as possible)

1/5 red onion

Handful of parmesan

Handful of mozzarella

Handful of parsley (or mixed herbs)

Handful of breadcrumbs

1 - 2 cloves of garlic (or lazy garlic)

Olive oil

Salt & pepper

For the brushcetta:

Bread (french stick, ciabatta, tiger or any bread available!)

1/5 red onion

Chopped tomatoes

Handful of basil

4 tomatoes

Drizzle of balsamic vinegar

Drizzle of olive oil

Salt & pepper

How to make stuffed MUSHROOMS WITH BURUSHCETTA

1. Preheat oven to 180C.

2. Blend the cheese, herbs, garlic, mushroom stalks, olive oil, salt & pepper in a processor or with a hand blender (or chop everything very small).

3. Stuff each mushroom with some of the paste and brush with melted butter.

4. Cook in the oven for 15 minutes.

5. Whilst they are cooking, mix the bruschetta ingredients together (tomatoes, basil, basil, garlic, balsamic vinegar, salt, pepper and olive oil).

6. Drizzle the bread with olive oil and cook in the oven or under the grill for a few minutes until toasted. Add the tomato mix on top.

7. Serve with the tomatoes and a side salad.

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HINTS & TIPS

For added protein add a couple of boiled eggs to the salad.

You could use large portabello mushrooms if you'd prefer!

Mixture (stuffing) can be made ahead & stored in fridge & simply stuff the peppers with it before cooking

Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.

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