Slow-Roasted Stuffed Swiss Brown Mushrooms
- Reviews 1
Ready In: 40 mins
Serves: 4
Yields: 8 slow-roasted stuffed swiss brown mushrooms
Ingredients
- 8 medium swiss brown mushrooms
- 2 tablespoons extra virgin olive oil
- 1 small brown onions (for Australians) or 1 small yellow onion, finely chopped (for Americans)
- 1 -3 garlic clove, minced, depending on how much you like garlic
- dried sage, a sprinkling, to taste (optional)
- dried rosemary, a sprinkling, to taste (optional)
- 1⁄4 cup coarse wholemeal breadcrumbs (15 grams)
- 1⁄2 cup walnuts, coarsely chopped (60 grams)
- 1 cup pecorino cheese, grated (80 grams)
- sea salt, to taste
- fresh ground black pepper, to taste
- 1 sprig thyme, leaves only
Directions
- Preheat oven to 180°C/160°C fan/350°-375°F/4-5 gas mark.
- Remove stems from mushrooms and finely dice the stems; heat the oil in a large pan over a medium heat; cook the diced stems and onion and roseemary and sage if using for 4 minutes, until softened, add the minced garlic and cook for another minute; transfer to a medium bowl to cool.
- Stir in the breadcrumbs, walnuts and half of the pecorino; season with salt and pepper, to taste; spoon the onion/breadcrumb mixture into the mushroom caps.
- Fit the mushroom caps into a baking pan and scatter with the remaining pecorino; bake for 25 minutes or until golden; scatter with the thyme sprigs and serve.
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