Herb-filled Mushrooms Recipes

Ingredients :

6 medium mushrooms

1 tbsp olive oil

3 cloves garlic, crushed

1/2 red (Spanish) onion, chopped

2 tbsp chopped fresh flat-leaf parsley

1.5 tbsp chopped fresh marjoram

1.5 tbsp chopped fresh thyme

1/2 cup (1 oz / 30g) fresh white breadcrumbs

1/4 cup (1 oz / 30g) freshly grated parmesan cheese

sea salt and freshly ground black pepper, to taste

3 tsp olive oil, for drizzling

thyme leaves, for garnish

Preheat oven to 400F (200C / Gas 6). Wipe mushrooms clean using a damp paper towel. Remove them. Chop stems finely and set aside. Warm oil in a frying pan over medium heat. Add garlic and onion and cook until onion softens, about 2 minutes. Stir in chopped mushroom stems and cook until they soften, 3-4 minutes.

Remove from heat and add parsley, marjoram, thyme, breadcrumbs, parmesan and salt and pepper to taste. Mix well. Divide mixture among mushroom caps, packing it well.

Place filled mushrooms, filled side up, on a parchment-lined (baking paper-lined) baking sheet. Drizzle with extra olive oil. Bake until golden, 15-20 minutes.

Serve hot, garnished with fresh thyme.

Serves 3-4

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