Vegetable-stuffed mushrooms
40 minutes
This simple, attractive first course is packed with fibre.
Lynn Lewis
7 people made this
Ingredients
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
- ½ cup (125 ml) salt-reduced chicken stock
- ½ teaspoon dried oregano
- 3 tablespoons grated parmesan cheese
- 2 tablespoons chopped parsley
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- Preheat oven to 200°C. Blanch mushroom caps in a pan of boiling water for 2 minutes. Drain on paper towels.
- 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.
- Spoon mixture into the mushroom caps and place on a baking tray. Bake for 10 minutes or until piping hot.
DID YOU KNOW
...that cooking mushrooms breaks down their fibrous cell walls, which makes some of their nutrients more available to the body?
