Photo of Herby stuffed mushrooms by WW

Herby stuffed mushrooms

0
0
0
SmartPoints® value per serving
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 abite into these mushrooms!

Ingredients

Mushrooms

18 large, closed cup mushrooms, stems removed

Spring Onions

2 medium, finely chopped

Mushrooms

150 g, chestnut mushrooms, finely chopped

Garlic

1 clove(s), crushed

Rosemary, Fresh

1 sprig(s), chopped

Thyme, Fresh

1 sprig(s), chopped

Roasted Red Peppers in brine, drained

1 portion(s), drained weight, finely chopped

Instructions

  1. Preheat oven to 180°C.
  2. Place the mushroom cups, under-side up, in a baking paper-lined roasting pan. Lightly mist with cooking spray and season with salt and pepper. Bake for 12-15 minutes or until tender.
  3. Meanwhile, lightly mist a large nonstick frying pan with cooking spray and heat over medium-high heat. Cook the spring onions and chestnut mushrooms, stirring, for about 5 minutes, until soft. Stir in the garlic, rosemary, thyme and roasted peppers, 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.