Herb and Walnut Stuffed Portobello Mushrooms
Ingredients
- 4 large portobello mushrooms
- 1 red capsicum, chopped fine
- 1 brown onion, diced fine
- Generous amount of dried herbs (mixed Italian)
- 2 garlic cloves, minced
- 1/2 cup walnuts, diced
- 2 sprigs of thyme, leaves removed
- 1/2 cup bread crumbs (Panko or gluten-free alternatives)
- 1/4 cup fresh Parmesan or alternatives
- Salt and pepper to taste
Preparation
Preheat oven to 180°C.
Gently wipe off any excess dirt from the mushrooms with a clean kitchen or paper towel.
Remove the stems from the mushrooms, cut off and discard the tough ends, and finely chop the stems.
Heat a fry pan over medium heat and add 2 tablespoons of olive oil.
Add the onion, garlic, and chopped mushroom stems with a pinch of salt, and cook until soft, about 5 minutes. Then add the capsicum and cook for another couple of minutes.
In a medium bowl, mix the sautéed mixture with the breadcrumbs, cheese, walnuts, fresh herbs, and salt and pepper to taste.
Place the mushrooms in a baking dish and stuff them with the mixture, pressing down to fit as much as possible.
Drizzle olive oil on top of the stuffed mushrooms.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the mushrooms are golden and bubbling.
Notes
Do not wash the mushrooms with water, as it can affect their texture.
Serve immediately.
