Stuffed Mushrooms recipe:
Stuffed Mushrooms is not really a strictly accurate name for this dish as the mushrooms are used as a platter or basket for the stuffing.
It makes a great dish for a special occasion breakfast or a starter.
As a variation, you can use chopped apricots instead of the red peppers and a tart apple instead of the courgette.Print
How to Make Stuffed Mushrooms recipe
How to Make Stuffed Mushrooms recipe is not really a strictly accurate name for this dish as the mushrooms are used as a platter or basket for the stuffing.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Appetizer, Breakfast, Side Dish
- Cuisine: American, Asian, dubai, Indian
- 2 large flat field mushroom
- 2 tbsp olive oil
- 2 spring onion chopped
- 1/2 Red pepper, deseeded and chopped
- 2 tbsp porridge oats
- 1 small courgette, chopped
- 1 tbsp basil chopped
- 1 tbsp soy souce
- 1 tbsp lime juice
- salt and pepper
- mixed salad leaves, to serve
- Preheat the oven to 180C
Wipe the mushrooms clean with damp kitchen paper, then remove the stalks and chop them.
Heat the oil in small saucepan and gently fry the chopped mushrooms stalks,
spring onion, red pepper, courgette, olive, and oats are golden.
Stir in the basil, soy sauce, and lime juice.
Oil the mushroom caps and place them on a baking sheet.
Spoon the oat mixture on to the mushrooms, season with salt and pepper,
and bake for15-20 min, until the caps start to soften.
Serve the hot mushroom immediately on a bed of mixed salad leaves.