Parmesan and Thyme Stuffed Mushrooms
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Mushroom caps are roasted until browned, then filled with a garlic, shallot, Parmesan, thyme and breadcrumb stuffing and baked briefly until crisp on top.
Always check the labels of the products you use.
Method
- 1
Roast the caps. Roast the oiled, seasoned caps gill side up for 20 minutes, flip and roast 10 minutes more.
- 2
Chop the stems. Pulse the stems, shallot and garlic until fine.
- 3
Cook the stuffing. Fry the stem mixture in oil for about 5 minutes until dry and golden, then cool.
- 4
Season. Mix in the breadcrumbs, Parmesan, thyme, lemon juice, parsley and salt.
- 5
Fill and bake. Stuff the caps and bake 6-8 minutes until golden on top.
- 6
Serve. Garnish with parsley and serve warm.
Storage
Refrigerate within 2 hours and eat within 2 days, reheated in a hot oven until piping hot.
Equipment
- oven
- large rimmed baking tray lined with foil
- food processor
- small frying pan
- mixing bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 158 kcal |
| Protein | 6.9 g |
| Carbohydrate | 9.2 g |
| of which sugars | 3.1 g |
| of which free sugars | 0.4 g |
| Fat | 11.4 g |
| of which saturates | 2.5 g |
| Fibre | 1.7 g |
| Salt | 0.86 g |
Protein per 100 kcal
4.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
