Stuffed Mushrooms

Stuffed Mushrooms

Serves 10

For the mushrooms:

12 large brown mushrooms, wash & pat dry

1 tbsp. olive oil + 2 tbsp. extra for brushing over mushrooms

3 shallots, finely diced

6 cloves garlic, thinly sliced

3 tbsp. walnuts, chopped

3 tbsp. sun-dried tomatoes, drained, chopped

3 tbsp. parsley, chopped

½ tsp. salt

black pepper

For the parsley-lemon dressing:

4 tbsp. parsley, finely chopped

1 clove garlic, minced

zest of half a lemon

½ tbsp. red wine vinegar

4 tbsp. olive oil

pinch of salt and pepper

What you need to do

Make the dressing by combining all the ingredients together in a small bowl, and set aside.

Preheat the oven to 350°F (180°C).

Remove the stems from the mushrooms, and dice them finely. Set the mushroom caps aside to stuff later.

Heat 1 tablespoon of olive oil in a medium-sized skillet over medium heat, and sauté the shallots until transparent. Now add the garlic and sauté for 2-3 minutes until fragrant, then add the chopped mushroom stems. Sauté for 5-6 minutes then remove from the heat, and stir in the remaining stuffing ingredients.

Using the remaining olive oil, brush the mushroom caps on both sides and place in a baking dish.

Fill each of the mushroom caps with the stuffing mixture and place the dish into the oven to bake for 15-20 minutes, until the mushrooms are soft.

Remove the dish from the oven, drizzle the dressing over the mushrooms and serve immediately.