Stuffed Mushrooms

Stuffed Mushrooms

stuffed mushroom served on lettuce

This is more of a method than a recipe - you can change the stuffing ingredients to suit your tastes. I like this version as the breadcrumbs soak up the mushroom juices and the stuffing tastes so yum... but you can use cooked rice with various spices ... or use pesto instead of ghanoush ... this time I threw a few pieces of mozzarella on top.

Ingredients

2 large portobello mushrooms - pop the stalks out and chop finely
2 tablespoons breadcrumbs
2 tablespoons baba ghanoush
1 clove garlic pulverised
squeeze of lemon (to taste)
salt and pepper to taste

Method:
Mix all the ingredients (except the portobello mushroom caps) in a bowl until combined. Place portobello mushrooms in a baking tray with a bit of olive oil. Spread over portobello mushrooms. Top with cheese if you want cheese. Drizzle with a little extra olive oil.

Bake for 30-40 mins at 180 degrees C or until the mushrooms are tender.