Stuffed & Herbed Mushrooms |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A vegetarian version with sun dried tomatoes and fresh herbs! I list here the original amount of olive oil called for in the recipe, but I have to admit I often skimp on it a bit! Ingredients:
15 -20 fresh mushrooms |
4 tablespoons olive oil, plus |
2 tablespoons olive oil |
1 garlic clove, crushed |
50 g sun-dried tomatoes, chopped |
5 sprigs parsley, chopped |
1 bunch fresh basil, chopped |
150 g cream cheese |
1 -2 tablespoon parmesan cheese (or to taste) |
1 egg |
3 tablespoons dry breadcrumbs |
salt (to taste) |
pepper (to taste) |
Directions:
1. Preheat oven to 180°C.
2. Remove stems from mushrooms and chop the stems finely.
3. Heat 4 tbls of olive oil in a pan and saute chopped stems and garlic in oil.
4. Remove pan from heat and mix in the remaining ingredients: sun dried tomatoes, chopped herbs, cream cheese, Parmesan, egg, breadcrumbs and seasoning.
5. Fill mushroom caps with the stuffing.
6. Brush the outsides of the caps with olive oil and place them in an oven-proof pan.
7. Bake for 15 minutes.
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