Vegetable-stuffed mushrooms

    40 mins

    This simple, attractive first course is packed with fibre.

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    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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