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Stuffed Mushrooms by Foodies of Australia Recipe

  • Serves 8
  • Preparation Time
  • Cook Time 30MINS

8 large portobello mushrooms

6 tbsp melted butter

1/2 cup finely grated parmesan cheese

1/2 cup Panko breadcrumbs

1 portion quinoa ratatouille

Fresh parsley, chopped

Serving suggestion: Barbecue lunch

STEP 1 Preheat the oven to 200 degrees Celcius

STEP 2 Remove the stem and gills from the mushrooms and finely chop, set aside

STEP 3 Place the mushrooms caps stem-side facing down on a greased baking tray and brush with 2-3 tablespoons of melted butter

STEP 4 Bake in the oven for 10 minutes until beginning to soften. Soak up any excess moisture with paper towel. Chef’s tip: You can also place them directly on the grid of your barbecue!

STEP 5 In a small bowl combine the chopped mushroom stems, parmesan cheese, breadcrumbs and remaining melted butter.

STEP 6 Flip the mushrooms over and spoon in the ratatouille filling and top with the cheese and breadcrumb mixture. The ratatouille filling recipe can be found in the following link:

STEP 7 Bake in the oven for 10-15 minutes until the cheese is melty and golden

STEP 8 Garnish with chopped parsley and enjoy at your next barbecue!