-
This recipe was created by Lorna Sass for Nature's Path.
Heritage stuffed portobello mushroom recipe
-
Serves: 8
Ingredients
Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
What to do
-
-
Place rack in middle of oven and preheat to 400F. Brush a baking sheet lightly with oil.
-
Wipe any grit from mushrooms with a damp cloth or paper towel. If portobellos have stems, carefully snap them off; trim and chop stems. Use a teaspoon to scrape gills from caps; discard gills.
-
With motor of food processor running, drop garlic into feed tube and finely chop. Scrape down sides and add onion, mushroom stems (or button mushrooms; see note below), cereal, parsley, oil, 1 tablespoon cheese, oregano, salt, and pepper to taste.
-
Brush mushroom caps lightly with oil. Place on baking sheet. Divide filling among caps. Sprinkle remaining cheese on top.
-
Bake until mushrooms are easily pierced with a skewer, 13 to 15 minutes. Set under the broiler until tops are lightly browned, 1 to 2 minutes. Serve as an entrée or side dish.
-
-
Peach salsa recipe
Zesty and unusual peach salsa recipe
-
Pineapple gingerbread crumble recipe
A summer riff on a winter classic.
-
5 festive recipes on a budget
A Christmas menu that won't break the bank.
-
Lemon and coconut bliss balls recipe
Roll up your own sweet and zesty treats.
-
5 grab-and-go lunches for work
5 convenient and inspired healthy work lunch ideas.
-
From fussy to foodie
How to help kids try new foods and flavours.
Subscribe to receive the best from Live Better every week. Healthy recipes, exercise tips and activities, offers and promotions – everything to help you eat, move and feel better.
By clicking sign up I understand and agree to Medibank's privacy policy