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Stuffed Mushrooms Recipe

This Stuffed Mushrooms recipe is deceptively versatile. You can serve it as one of your gourmet snacks or as a main course if you are following a vegetarian diet.

You can adapt the filling according to which of the healthy eating diets you are following. A low fat diet? Fill the mushrooms with left over Chicken Salad. Vegetarian diet? Top them with the delicious pecan, coriander and Parmesan crust below. They are also perfect as one of your Thanksgiving side dish recipes.

Easy

Serves 4

Preparation time: 5 minutes

Cooking time: 10 minutes

Ingredients:

8 large black mushrooms

2 tablespoons oil

Topping:

½ cup fresh breadcrumbs

½ cup chopped almonds or pecan nuts

¼ cup fresh coriander, chopped

¼ cup Parmesan, grated

1 tablespoon unwaxed lemon zest,*

Salt and Pepper to season

Method:

Heat the oven to 350° F / 180 ° C.
Lightly grease a baking tin or oven-proof dish.
Mix together the topping ingredients. I just put all the topping ingredients into the food processor and blitz them so it takes a matter of seconds.
Heap the topping onto each of the mushrooms. Bake for about 10 minutes, until the topping has turned a golden brown and is slightly crisp.

* Why unwaxed lemons? There are various additives, like fungicides, that are added to the waxing process of citrus fruit. These all help to preserve the fruit and add to its shelf-life. Therefore, when adding zest to a recipe, try to use unwaxed citrus.

Budget meal planning tip - for this Stuffed Mushrooms recipe:

use the leftover crumbs from Baked Fish with Pecan, Parmesan and Coriander Crust

stuff with leftover Quick Easy Ground Beef Recipe

stuff with leftovers from Easy Chicken Salad Recipe

See our other Simple Vegetarian Recipes and Vegetable Side Dish Recipes.

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SBI!