Herby stuffed mushrooms

Herby stuffed mushrooms

By
From
Thrive on Five
Serves
4
Makes
8
Photographer
Dan Jones

Great as a light lunch or as a starter, these stuffed mushrooms look so enticing straight out of the oven and are full of flavour. The ‘stuffing’ can be made up to two days in advance, making these very easy to assemble when you are ready to serve.

Ingredients

Quantity Ingredient
2 tablespoons sunflower oil
8 medium portobellini mushrooms, centre stems removed, (320g in total)
2 small leeks, trimmed and finely sliced, (160g)
2 large fresh tomatoes, finely chopped, (160g)
2 tablespoons pine nuts
2 teaspoons chopped sage or tarragon leaves
30g parmesan cheese, finely grated
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 220°C.
  2. Heat 1 tbsp of oil in a large frying pan, place over a medium-high heat and fry the mushrooms on each side for one minute. Set aside.
  3. In the same pan, add the remaining oil and gently fry the leeks for about 10 minutes until soft and sweet. Put into a bowl with the tomatoes and pine nuts. Add the herbs and half the cheese and mix well. Season to taste.
  4. Place the mushrooms in a shallow ovenproof dish and top each one with the leek and tomato mixture. Sprinkle over the remaining Parmesan and cook in the oven for 15–20 minutes until golden on top.
  5. Leave to cool for five minutes before serving warm.
Tags:
Healthy
five a day
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again