Easy Stuffed Mushrooms
Serving: 6
Ingredients
- 75 gr/ 3oz panko breadcrumbs or gluten-free alternative
- 12 button mushrooms, or cremini, mini portobellos
- 2 tablespoon fresh aromatic herbs, I used parsley and marjoram leaves, finely chopped
- 2 tablespoon parmesan cheese
Instructions
- Preheat oven to 220ºC/425ºF.
- Remove the stalks from your mushrooms and reserve for later, then toss the mushroom caps in a little oil, salt and pepper. Lay them upside down on a baking tray ready to fill them.
- Finely chop the reserved stems and stir-fry with garlic in a large pan over medium heat, for about 2 mins,
- Transfer the mixture in a large bowl, and add breadcrumbs, aromatic herbs and parmesan cheese (optional). Season with salt and pepper to taste.
- Carefully spoon in the filling, sprinkle a little extra Parmesan over the top if you like, and bake in the oven until crispy and golden, about 12 minutes.
- Serve them on a big plate with sprinkled parsley on top.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.