Ingredients

The following ingredients have 4 Servings
  • 3 slices sourdough bread
  • ¼ cup (60ml) extra virgin olive oil
  • ½ bunch oregano, leaves picked and chopped
  • 1 tbs thyme leaves
  • ½ bunch flat-leaf parsley, leaves picked and chopped, plus extra to serve
  • 2 garlic cloves, finely grated
  • 50g pine nuts, chopped
  • Finely grated zest and juice of 1 lemon
  • 2 tbs white wine
  • 50g parmesan, finely grated, plus extra to serve
  • 8 portobello mushrooms
  • Green salad to serve

Instruction

  • Preheat oven to 200°C.
  • Tear bread into rough crumbs. Place in a bowl with olive oil and toss to coat. Add oregano, thyme, parsley, garlic, pine nuts, lemon zest, wine and parmesan. Toss to combine.
  • Place the mushrooms on a lined baking tray, stalk side up. Divide the stuffing between the mushrooms and press down to compress slightly.
  • Roast for 20 minutes or until the stuffing is slightly golden and the mushrooms are tender.
  • Drizzle with lemon juice, top with extra parmesan and parsley leaves, and serve with a green salad.