Stuffed Mushrooms with Garden Salad
It’s a smoky thyme with these hearty stuffed field mushrooms. They’re so simple to prepare, and plenty hearty to boot (2 types of cheese? Score!). Field mushrooms are just perfect for this recipe – not too large, but big enough to stuff loads of goodness like smoked paprika and fresh thyme into. With gooey, herby, cheesy mushrooms, the only thing you need to complete the package is a fresh, simple salad of rocket and sweet cherry tomatoes. Perfection!
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2 tbs
fine breadcrumbs
(ContainsGluten)½ block
fetta cheese
(ContainsMilk)½ block
Parmesan cheese
(ContainsMilk)1 tsp
smoked paprika
1 bunch
thyme
½ bunch
parsley
4
field mushrooms
1 bag
rocket leaves
½ punnet
cherry tomatoes
Not included in your delivery
2 tbs
olive oil
2 tsp
balsamic vinegar
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, crumble the fetta cheese and finely grate the Parmesan cheese. Pick the thyme leaves and finely chop the parley. Chop the mushroom stems and leave the cups whole. Halve the cherry tomatoes.
Combine the fine breadcrumbs, fetta cheese, half of the Parmesan cheese, smoked paprika, thyme, parsley and half of the olive oil in a medium bowl. Season to taste with salt and pepper. Add in the chopped field mushroom stems. Mix until well combined.
Arrange the field mushrooms, cup side up, on a lined oven tray. Generously spoon the filling into each mushroom and sprinkle with the remaining Parmesan cheese. Cook in the oven for 20-25 minutes or until the topping is golden.
Meanwhile, combine the rocket leaves and cherry tomatoes and drizzle with the remaining olive oil and the balsamic vinegar.
To serve, divide the stuffed mushrooms and salad between plates and dig in.