Flavourful and vegan-friendly, these mushrooms are stuffed with an herby mixture and baked to perfection. Serve as an entrée, or with vegetables or salad for a tasty main course.
How long will it take?
What’s the serving size?
What do I need?
18 medium sized mushrooms
5 tbsp olive oil, divided
2 medium shallots, finely diced
3 cloves garlic, minced
1 sprig rosemary, leaves finely diced
5 sage leaves, finely diced
4 sprigs fresh thyme, leaves picked and chopped
½ cup canned chickpeas, rinsed and drained
1 tbsp nutritional yeast
½ tsp salt
¼ tsp finely ground black pepper
¾ cup breadcrumbs
2 tbsp finely chopped walnuts
2 tsp white miso paste
Zest of 1 lemon
1 tbsp freshly squeezed lemon juice
How do I make it?
Preheat oven to 200C.
Brush mushrooms with a tea towel to remove any dirt (do not wash them). Remove stalks from mushrooms, dice stalks finely and set aside.
Lay mushroom caps on a baking tray and brush with 2 tbsp olive oil. Cook for 7 minutes, then flip mushrooms and cook for a further 7 minutes. Reduce oven temperature to 170C when you remove the mushrooms from the oven.
Meanwhile, add 2 tbsp olive oil to a large frying pan over medium heat. Add shallots and cook until translucent. Add garlic, rosemary, sage, thyme, chickpeas, nutritional yeast, salt, pepper, and finely diced mushroom stalks, and cook, stirring constantly until the mushroom stalks are cooked. Remove from heat and set aside. Add breadcrumbs and walnuts and fold through.
Remove mushrooms from baking tray and pour juices from the tray into a small bowl. Add miso paste, lemon zest, and lemon juice to the bowl and stir to combine. Pour over the herb mixture and stir to combine. Add 1 – 2 tbsp olive oil to the mixture if needed to ensure that the mix is moist but not soggy.
Stuff mixture into the mushrooms and bake for 15 minutes, or until the tops are golden brown.