Slow-Roasted Stuffed Swiss Brown Mushrooms

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READY IN: 40mins
SERVES: 4

INGREDIENTS

Nutrition
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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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