I can’t take the credit for this recipe. This is my mum’s creation and I’ve just made it gluten free by swapping the breadcrumbs to gluten free ones. These HERB STUFFED MUSHROOMS are a wonderful entree for an elegant dinner party (which is when my mum used to cook them) but we prefer them as a light lunch or side dish. I haven’t tried making them with small cup mushrooms but I’m sure if you tried them they would be a perfect appetiser too because you can pass them around and pop the whole mushroom in your mouth. The key is to not overcook them so they do not start to release their liquid.

Now if your kids are like mine you may want to add some grated cheddar or mozzarella cheese. Yes it definitely changes the flavour but kids love cheese and I call them Mushroom Pizza’s when I make a few for them on the side. Now mum has been making these for the last 25 years and I think she was ahead of her time because mushroom have never been more popular! There are so many varieties and the nutritional benefits are endless. For this particular recipe mum uses the large brown button mushrooms (about 10cm diameter) or the large brown Portabella mushrooms and she suggests that you ‘peel’ the ouster skin off before you use olive oil spray to coat them and keep them from dying in the oven. Hope you find this information from mum helpful!

Finally, we eat a vegetarian dish once and sometimes twice a week and what a fabulous meal idea for Meat Free Monday! You don’t have to be a full-time vegetarian to get in on the meat free Monday action and let’s face it, going meat free once a week is the least we can do to help the planet. Enjoy x

Herb Stuffed Mushrooms

Serves 4

Preparation and Cooking time 20 minutes

4 large brown mushrooms

2 tbs gf breadcrumbs of choice (rice and /or quinoa)

3 tbs parmesan cheese or vegan cheese of choice

2 tbs finely chopped parsley

1 tbs fresh time leaves

1 tsp dried oregano

Sea salt, Pepper

Olive oil to drizzle + olive oil spray

Optional: 1 garlic clove crushed

  1. Preheat oven 200C fan forced.

  2. Peel outer skin layer from mushroom. Gently pull out stalk and finely chop. Set aside to add to stuffing mixture.

  3. Combine all other ingredients, including mushroom stalk.

  4. Spray outer side of mushroom with olive oil spray and place onto tray lined with baking paper.

  5. Scoop a tablespoon amount (or more depending on size of mushroom) of stuffing mixture into each mushroom.

  6. Drizzle with olive oil and bake for 10 minutes.

  7. Serve hot or at room temperature with a side salad and some steamed quinoa.

herb stuffed mushrooms

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