Mushrooms stuffed with parsley, garlic and pine nuts

January 17, 2016 (Last Updated: January 11, 2019)

TO DRINK: Newton Johnson Pinot Noir 2007, which will heighten the earthy flavour of the mushrooms.

Print Recipe

Mushrooms stuffed with parsley, garlic and pine nuts

Serves: 4
Cooking Time: 30 mins

Ingredients

  • 8 large black mushrooms, cleaned
  • salt and freshly ground black pepper, to taste
  • 100g fresh breadcrumbs
  • 60ml (¼ cup) fresh flat-leaf parsley, finely chopped
  • 4 garlic cloves, finely chopped
  • zest and juice of 1 lemon
  • 50g pine nuts, toasted and chopped
  • 150ml olive oil
  • 50g feta, crumbled

Instructions

1

Preheat the oven to 180°C.

2

Toss the mushrooms with the seasoning in a mixing bowl and place the mushrooms on a baking tray.

3

Combine the breadcrumbs, parsley, garlic, zest and juice and half the pine nuts. Mix well and spoon evenly into the mushrooms.

4

Drizzle with the olive oil and bake until the mushrooms are cooked, for about 20 minutes.

5

Sprinkle with the feta and remaining pine nuts and serve.

 

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January 17, 2016 (Last Updated: January 11, 2019) By
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