Vegetable-stuffed mushrooms

Vegetable-stuffed mushrooms


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About this recipe: This simple, attractive first course is packed with fibre.

Lynn Lewis

Serves: 4 

  • 24 large or 12 extra-large mushrooms, stems removed
  • 2 teaspoons vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium carrot, finely chopped
  • 1 medium red capsicum, finely chopped
  • 125 ml salt-reduced chicken stock
  • ½ teaspoon dried oregano
  • 3 tablespoons grated parmesan cheese
  • 2 tablespoons chopped parsley

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Preheat oven to 200°C. Blanch mushroom caps in a pan of boiling water for 2 minutes. Drain on paper towels.
  2. Heat oil in a large frying pan over medium heat. Add onion and garlic; sauté for 5 minutes. Add carrot and capsicum; cook for 4 minutes. Add the stock and oregano; cook for 4 minutes or until the vegetables are very soft. Remove from heat; stir in parmesan and parsley.
  3. Spoon mixture into the mushroom caps and place on a baking tray. Bake for 10 minutes or until piping hot.

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