- Hearty & Grounding
- Starters
- Vegan
- Prep 20 min
- Cook 25 min
- Serves 4
Big, meaty mushroom caps make perfect little cups for a garlicky herb filling. They can be filled hours ahead and go into the oven when your guests arrive.
Ingredients
- 12 large chestnut or portobello mushrooms
- 4 tbsp olive oil
- 3 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 80 g fresh breadcrumbs
- 3 tbsp chopped flat-leaf parsley
- 1 tbsp chopped thyme leaves
- 1 tbsp lemon juice
- Salt and black pepper
To serve
- Lemon wedges
- A green salad
Method
- Heat the oven to 200°C. Twist the stalks out of the mushrooms and chop the stalks finely. Keep the caps.
- Heat 2 tbsp of the oil in a pan and cook the onion and mushroom stalks for 5 minutes. Add the garlic and cook for 1 minute more.
- Take the pan off the heat and stir in the breadcrumbs, parsley, thyme, lemon juice, salt and pepper.
- Place the caps hollow side up on a lined baking tray, brush with a little oil and season lightly.
- Pile the filling into the caps, pressing it down gently, and drizzle with the remaining oil.
- Bake for 20 to 25 minutes, until the mushrooms are tender and the tops are golden and crisp.
- Serve hot with lemon wedges and a green salad.
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