I love experimenting with new vegetarian meals, and when mushrooms are involved you can’t go wrong!! SO much flavour.
I stuffed the mushrooms with sautéed mushroom stalks, garlic, onion, fresh parsley, breadcrumbs and parmesan, which created a perfectly crunchy and flavoursome top
If you’re gluten free you could swap the breadcrumbs for gluten free breadcrumbs or use quinoa flakes. If you are dairy free or vegan you could swap the parmesan cheese for vegan cheese or nutritional yeast.
If you’re short on time swap the salad for a pre-made salad from the supermarket (like the Coles superfood vegetable mix), add some dressing and a tin of chickpeas
Healthy Stuffed Mushrooms
- 9 flat or portobello mushrooms
- 2 tbsp olive oil
- 2 tsp minced garlic
- 1/2 onion diced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup parsley finely chopped
- 1/2 cup breadcrumbs or quinoa flakes for gluten free
- 1/4 cup parmesan cheese
- 2 tsp oregano finely chopped
- 400 g tin of chickpeas drained and rinsed
- 2 tsp olive oil
- 2 tsp paprika
- 3 cups rocket
- 1/4 cup walnuts chopped
- Preheat oven to 190c. Gently wipe or peel the mushrooms and remove the stalks.
- Finely chop the mushroom stalks. Heat 1 tbsp of oil in a medium fry pan on high heat. Add the mushroom stalks, onion, garlic and parsley to the pan and sauté for 5 minutes.
- In a bowl, mix the breadcrumbs, parmesan, oregano, and mushroom together.
- Place the mushrooms on a lined baking tray and top with the filling. Drizzle over the remaining 1 tbsp oil. Bake for 20 minutes.
- To make the salad, on a separate baking tray, add the chickpeas, oil, paprika and gently shake to mix. Bake in the oven for 15 minutes.
- To serve, mix the chickpeas with the rocket, walnuts and plate up with the mushrooms.
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