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Stuffed portobello mushrooms

ingredients

serves 4
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

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.

What did you think?

5 people have helped to review this recipe. Thankyou!

TASTY MUSHROOM
posted by HEATHER @ 03:14PM, 6/18/08
THIS RECIPE WAS VERY GOOD. I DIN`T HAVE ANY LEMON JUICE SO IT MAYBE LACKED BECAUSE OF THAT, I ADDED A SPLASH OF VINEGAR INSTEAD, AND IT TASTED GOOD. IF I WAS DOING IT AGAIN I WOULD ADD MORE CHEESE.
My kind
posted by Lorraine @ 08:25AM, 5/11/09
Onion & chive sauce mixed with cheddar and goats cheese, spring onins ands garlic with breadcrumbs sprinkled over and placed in the oven for 15-20mins.......b-e-a-u-t-i-f-u-l
Delish
posted by maria and mum @ 02:39PM, 9/25/11
We just made this with my mum we used normal cheese and we didnt hav any corgets but it was still delish
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