Many people have a love-hate relationship with mushrooms. I absolutely love them for their beautiful earthy flavour. Stuffing mushrooms is just one of the many ways they can be enjoyed and this vegetarian recipe is just as good for brunch as it is for a light evening meal.
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Vegetarian stuffed mushrooms
4 large flat brown mushrooms
1/2 red onion
3 tbsp kalamata olives, pitted
1 clove garlic
3 thick slices fresh bread
1/4 cup grated parmesan cheese
1 tbsp olive oil
salt + pepper
100g mozzarella, sliced
Preheat oven to 200 degrees C (180 degrees C fan forced) and line a large ovenproof dish with baking paper.
Carefully remove the stems of the mushrooms with a knife. Reserve the stems for the stuffing. Place mushrooms in the dish, stem side up, ready to stuff.
Chop garlic, onion, olives and mushroom stems finely. Chop bread in a blender or food processor until they resemble breadcrumbs. Combine breadcrumbs, onion, mushroom stems, garlic, olives, parmesan, olive oil in a bowl. Season to taste.
Put bread into Thermomix bowl and chop on speed 6 for 20 seconds or until bread is finely chopped into breadcrumbs. Set aside in a separate bowl. If you have a block of parmesan, put this into the Thermomix bowl and grate for 10 seconds on speed 8. Set aside in same bowl as breadcrumbs. Add to the Thermomix bowl the onion, garlic, mushroom stems and olives and chop on speed 6 for 8 seconds, scrape down sides of bowl and put on speed 6 for a further 5 seconds until mixture is finely chopped. Add breadcrumbs and parmesan back into the Thermomix bowl with the onion mixture, add olive oil and season to taste. Mix on speed 1 for 15-20 seconds until all ingredients are combined.
Stuff the mushrooms, pressing breadcrumb mixture firmly into each mushroom cup. Top each mushroom with a slice of mozzarella.
Bake in the oven for 25 minutes.
Breakfast: serve with crusty toast, baby spinach and poached eggs
Lunch/dinner: serve with a light salad of baby spinach, roast cherry tomatoes and a splash of balsamic vinegar