Herby stuffed mushrooms
0
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Umami is the “fifth flavour” that excites our taste buds and heightens our enjoyment of food. It’s found famously in roast meat and soy sauce, but also in mushrooms and garlic. You’ll see what we mean when you take a bite into these mushrooms!
Ingredients
Mushrooms
18 whole, cup variety, (medium sized), stems removed
Green shallot(s)
2 individual, finely chopped
Mushrooms
150 g, Swiss brown variety, finely chopped
Garlic
1 clove(s), crushed
Fresh rosemary
1 tsp, finely chopped
Fresh thyme
1 tsp, finely chopped, plus extra leaves to serve
Roasted capsicum, not in oil
2 tbs, finely chopped
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C.
2
Place mushroom cups, under-side up, in a baking paper-lined roasting pan. Lightly spray with oil and season with salt and pepper. Bake for 12-15 minutes or until tender.
3
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook shallots and Swiss brown mushrooms, stirring, for about 5 minutes, until soft. Stir in garlic, rosemary, thyme and roasted capsicum, cook, stirring, for a further 1 minute. Season with salt and pepper.
4
Discard excess liquid from mushroom cups, then fill evenly with sautéed mushroom mixture. Serve sprinkled with thyme leaves.
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