4 large Portobello mushrooms, each 8 - 10 cm (3 1/2 - 4 in) across
3 garlic cloves, peeled and crushed
4 spring onions, finely sliced
1/2 courgette, finely diced
1 red pepper, cored, deseeded and finely diced
1 tbsp chopped fresh rosemary leaves
juice of 1 lemon
1 tbsp water
salt and freshly ground black pepper
2 tbsp finely grated Parmesan cheese
3 garlic cloves, peeled and crushed
4 spring onions, finely sliced
1/2 courgette, finely diced
1 red pepper, cored, deseeded and finely diced
1 tbsp chopped fresh rosemary leaves
juice of 1 lemon
1 tbsp water
salt and freshly ground black pepper
2 tbsp finely grated Parmesan cheese
method
1. Preheat the oven to 200°C/Gas 6. Remove the stalks from the mushrooms
and place the mushroom caps, cup side up, on a non-stick baking tray. Chop the stalks and reserve.
2. Place the garlic, spring onions, courgette, red pepper, mushroom stalks, rosemary, lemon juice and water in a large non-stick frying pan. Cook, stirring, for 4 - 5 minutes or until the vegetables are slightly tender. Season.
3. Carefully spoon the vegetable filling into the mushroom caps and push down with the back of the spoon. Sprinkle over the Parmesan and bake in the hot oven for 15 minutes or until the cheese is golden. Serve immediately.
and place the mushroom caps, cup side up, on a non-stick baking tray. Chop the stalks and reserve.
2. Place the garlic, spring onions, courgette, red pepper, mushroom stalks, rosemary, lemon juice and water in a large non-stick frying pan. Cook, stirring, for 4 - 5 minutes or until the vegetables are slightly tender. Season.
3. Carefully spoon the vegetable filling into the mushroom caps and push down with the back of the spoon. Sprinkle over the Parmesan and bake in the hot oven for 15 minutes or until the cheese is golden. Serve immediately.
serving amount
serves 4
rate this recipe
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