- 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: https://www.campbellsanz.com/campbells-kitchen/recipes/quinoa-ratatouille-by-foodies-of-australia/
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!