home iconhome iconRecipe Archive
arrow right iconarrow right icon
Italian Recipes
Lasagne Stuffed Field Mushrooms

Lasagne Stuffed Field Mushrooms

with Herbed Tomato Sauce & Side Salad

veggie
star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.2 / 4 Ratingout of 193 ratings
Read more

A lot of the time, messing with nature is like trying to improve on perfection – unsuccessful and unnecessary. In this case though, mushroom tops are the perfect base for just a little bit of man-made help. We think you’ll agree that these lasagne stuffed mushrooms are an acceptable exception!

Tags:Veggie
Allergens:MilkEgg
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit

field mushrooms

1 clove

garlic

1 block

Parmesan cheese

(ContainsMilk)

1 tub

Philadelphia cream cheese

(ContainsMilk)

1 sachet

dried oregano

1 sachet

tomato paste

1 bag

mixed salad leaves

1 unit

brown onion

1 sachet

sunflower seeds

Not included in your delivery

1 unit

egg

(ContainsEgg)

2 tbs

milk

(ContainsMilk)

olive oil

⅓ cup

warm water

1 pinch

brown sugar

1 tsp

white wine vinegar

½ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1860 kJ
Fat33.1 g
of which saturates11.1 g
Carbohydrate7.2 g
of which sugars7 g
Protein25.6 g
Sodium1390 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Bowl
Whisk
Pan
Spoon
Spatula
Baking Tray
Baking Paper
Plate
Instructionsarrow up iconarrow up icon
download icondownload icon
Get Prepped
Get Prepped
1

Preheat the oven to 200°C/180°C fan-forced. Finely grate the Parmesan cheese. Finely chop the brown onion. Slice the stalks off the field mushrooms and finely chop (leave the mushroom cups whole). Peel and crush the garlic.

Prepare The Cheese Filling
Prepare The Cheese Filling
2

In a medium bowl, combine the egg, milk, Philadelphia cream cheese and 3/4 of the Parmesan cheese. Season with a pinch of salt and pepper and whisk together with a fork. Set aside.

Heat a medium frying pan over a medium-high heat. Add the sunflower seeds and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside.

Make The Tomato Sauce
Make The Tomato Sauce
3

Return the same pan to the heat and add a drizzle of olive oil. Add the brown onion and chopped mushroom stalks and cook for 5 minutes, or until softened. Add the garlic and 1/2 of the dried oregano and cook for 1-2 minutes, or until fragrant. Add the tomato paste, warm water (check ingredients list for the amount), brown sugar and salt (use suggested amount). Season to taste with a pinch of pepper and mix well. Remove from the heat.

Bake The Mushrooms
Bake The Mushrooms
4

Arrange the mushrooms cups bottom-side-up on the oven tray lined with baking paper. Spoon the cheese filling into each mushroom and top with the tomato sauce and the remaining Parmesan cheese. Place the mushrooms in the oven to bake for 20-25 minutes, or until the cheese is golden.

Prepare The Salad
Prepare The Salad
5

In a second medium bowl, combine the remaining dried oregano, a drizzle of olive oil and the white wine vinegar. Season with a pinch of salt and pepper and mix well. Add the mixed salad leaves and the toasted sunflower seeds and toss to coat. TIP: Dress the salad just before serving to avoid soggy leaves.

Serve Up
Serve Up
6

Divide the lasagne stuffed field mushrooms and the salad between plates.