These stuffed mushrooms are one of many best but most scrumptious meals you possibly can put collectively. Full of easy, seasonal flavours, this recipe makes for an ideal gentle dinner or entrée.
Substances
- 4 giant natural portobello mushrooms, stems eliminated and reserved
- 2 garlic cloves, very finely chopped
- 3 tbs pecans, crushed
- 1 lemon, zest and juice
- Sea salt and black pepper
- 100 ml further virgin olive oil
- 1 bunch parsley, chopped
- 2 tbs pecans, toasted and chopped (further)
Methodology
Step 1.
Preheat the oven to 200°C and line a baking tray with baking paper.
Step 2.
Add the mushroom stems, garlic, pecans, lemon juice and zest, salt and three tablespoons of the olive oil to a meals processor, together with the parsley. Pulse till it kinds a tough, moist paste.
Step 3.
Organize the mushrooms, gill-side up, on the ready baking tray and spoon over the ready combination.
Step 4.
Drizzle over the remaining oil and bake for 20-25 minutes, or till mushrooms are cooked via and the herb crust is golden brown.
Step 5.
Divide amongst plates, season with salt and pepper and serve topped with toasted pecans, further lemon zest and parsley.
Serves 2
