Stuffed Mushrooms Recipe

This Stuffed Mushrooms Recipe is easy to make if you have leftover topping from Fish with Pecan, Coriander and Parmesan Crust. Simply place the mushrooms on a lightly greased baking tray, spoon the topping onto each mushroom and pop in the oven for about 10 minutes - that's it, you're done.

If you don't have leftover topping, follow the simple recipe below. Although the recipe specifies Parmesan cheese, you could use any strong cheese, for example Cheddar. You could also substitute parsley for the coriander.

This Stuffed Mushrooms Recipe can be served as a side dish alongside simple grilled fish, chicken or sausages. However, this is an ideal vegetarian or meatless meal and you can serve it as a light supper or lunch dish, where it is the main course. Serve with Garlic Mash Potato Recipe and a big salad.

Ingredients:

Topping:

Method:

1. Heat the oven to 350° F / 180 ° C.
2. Lightly grease a baking tin or oven-proof dish.
3. 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.
4. 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.



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