Herb and olive stuffed mushroomsAugust 14, 2013
A wonderful, herbivorous combination of juicy mushrooms, delectable olives and flavoursome herbs that’ll leave you saying ‘meat, who?’
Ingredients for two people
|1||red onion, finely chopped|
|1||garlic cloves, crushed|
|100 g||feta, crumbled|
|80 g||olives, chopped|
|3 tbs||parsley, chopped|
|2 tbs||olive oil|
For the stuffing
Preheat the oven to 180C.
Remove the mushroom stems and finely slice (the stems not the cups!). Gently fry with the onion over a medium heat in a well oiled pan. As they being to soften add the garlic and cook for 5 minutes or until done to your liking. Remove from heat.
Combine the onion and mushroom mix with the olives, parsley, breadcrumbs, paprika and olive oil in a large bowl, season with sea salt and cracked pepper to taste. Mix until well combined.
For the mushrooms
Arrange the mushrooms cup side up on non-stick baking tray. Generously spoon the filling into each mushroom and place the tray into the preheated oven.
Bake for 20-25 minutes until topping is golden.
Plate up the hot mushrooms and serve with rocket on the side.
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