Fresh and flavourful, these vegetarian stuffed mushrooms make a delicious dinner for the family served with a crisp salad, or an easy entrée for a dinner party.
How long will it take?
What’s the serving size?
What do I need?
16 whole mushrooms, about 7 centimetres in diameter
4 tbsp olive oil, divided
¼ cup brown onion, finely diced
2 cloves garlic, minced
4 tbsp parsley, finely chopped, divided
75 g baby spinach leaves
½ cup breadcrumbs
¼ cup Parmesan, grated
1 tsp oregano, finely chopped
Freshly ground black pepper
2 tbsp tomato paste
How do I make it?
Preheat oven to 180C.
Wipe mushrooms with paper towel to remove any excess dirt. Remove stems from mushrooms and finely chop.
Heat a non-stick frying pan over medium heat and add 2 tablespoons olive oil. Add onion, garlic, chopped mushroom stems, and 3 tablespoons parsley to the frying pan. Cook for 2 minutes, then add spinach and reduce heat to low. Cook, covered, stirring occasionally for a further 5 minutes, or until the spinach has wilted and the other ingredients are soft.
Transfer mixture to a bowl and add breadcrumbs, parmesan, oregano and salt and pepper to taste.
Arrange mushrooms in a lined baking tray. Spoon a little tomato paste on top of each mushroom, then stuff the mixture into the mushrooms, pushing down with a spoon to fill them well.
Drizzle remaining olive oil over the mushrooms and cover the baking tray with foil. Cook in oven for 20 minutes, then remove the foil and cook for a further 10 minutes, or until the mushrooms are golden brown.
Garnish with remaining parsley and serve while hot.