Stuffed mushrooms
This is a great option for workplace catering because mushrooms can be cooked in bulk and easily eaten with fingers.
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a
V
Vegetarian
NF
Nut free
Main meal
Ingredients
Serves
people
Method
- Preheat oven to 200°C.
- Lightly brush mushrooms on both sides with olive oil. Place mushrooms upside-down on a baking tray lined with non-stick baking paper.
- In a large bowl, combine the ricotta, sun dried tomatoes, olives, parmesan, oregano, egg and half the parsley. Mix well and season with black pepper to taste.
- Divide the ricotta mixture evenly between the mushrooms, piling the mixture roughly in the centre.
- Bake mushrooms for 15–20 minutes or until the topping is slightly golden, and the mushrooms are tender. Sprinkle mushrooms with extra chopped parsley to serve.
Tips
- For an entree or light meal option, serve with a simple green salad.
Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.
Copyright © State of Victoria 2024.