STUFFED MUSH­ROOMS

“A quick, mid­week meat-free treat”

Sunday Herald Sun - Stellar - - Weekly Planner -

SERVES 4

3 slices sour­dough ¼ cup (60ml) extra vir­gin olive oil ½ bunch oregano, leaves picked and chopped 1 tbs thyme leaves and chopped, plus extra to serve 50g pine nuts, chopped Finely grated zest and juice of 1 lemon 2 tbs white wine to serve 8 por­to­bello mush­rooms Green salad to serve

Pre­heat oven to 200°C. Tear bread into rough crumbs. Place in a bowl with olive oil and toss to coat. Add oregano, thyme, pars­ley, gar­lic, pine nuts, lemon zest, wine and parme­san. Toss to com­bine. Place the mush­rooms on a lined bak­ing tray, stalk side up. Di­vide the press down to com­press slightly. Roast slightly golden and the mush­rooms are ten­der. Driz­zle with lemon juice, top with extra parme­san and pars­ley leaves, and serve with a green salad.

NU­TRI­TION • 10G PRO­TEIN • 5G SAT FAT • 11G CARB • 2G SUG­ARS • 280MG SODIUM • 330 CAL (1380KJ)

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