Free Healthy Recipe - Stuffed Mushrooms

Dairy free

These delicious mushrooms are quite rich. Serve them as an entree with 3 on each plate or as a main with 5.

dash olive oil
1 small onion
1 clove garlic, minced
1 tbsp basil, fresh, chopped
6 sundried tomatoes drained, chopped
1 handful spinach, fresh
2 tbsp pine nuts, dry roasted
pinch salt to taste
pinch pepper to taste
20 medium mushrooms

Preheat oven to 180 degrees Celsius.
Clean mushrooms by wiping with kitchen paper. Remove stalks from mushrooms.
Dice stalks and onion finely. Chop basil and spinach finely.
Roast pine nuts in a 180C oven, or under griller, until light brown. Chop, or process in a food processor. Dice sundried tomatoes.

Heat oil in a saucepan. Add onion and garlic and cook until onion is transparent. Add diced mushroom stalks and cook for a minute. Add the basil, spinach, salt and pepper. Cook briefly.

Remove from heat. Add the pine nuts, tomatoes, breadcrumbs and parmesan. Mix well.

Spoon mixture into mushroom caps and sprinkle extra parmesan on top.

Cook at 180C on a lightly greased oven tray for about 7 - 10 minutes (until heated through, but not mushy).

Makes 4 servings

Scale recipe to serves

Prep Time: 20 mins
Cooking Time: 10 mins
Ready in: 30 mins

Suitable for:
Dinner, Lunch, Side Dish, Snack
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Nutritional Information - Per Serve
Kj 602 kj
Calories 144 kcal
Fat 10 g
Saturated Fat 2.3 g
Total Carbohydrate 5.4 g
Total Protein 7.5 g
Fibre 2.8 g

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