• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsCopper, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 medium flat mushrooms (800g)

  2. 90g butter

  3. medium red capsicum (100g), chopped finely

  4. 1 clove garlic, crushed

  5. cup (60ml) marsala

  6. 1 tablespoon lemon juice

  7. 1 1/2 cups (110g) stale breadcrumbs

  8. 2 tablespoons coarsely chopped fresh flat-leaf parsley

  9. 1 cup (80g) coarsely grated pecorino cheese

  10. Note: Marsala is a sweet fortified wine originally from Sicily; it can be found in liquor stores. Vegetable stock can be substituted for marsala, if desired.

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200C/180C fan-forced.

  2. Carefully remove stems from mushrooms; chop stems finely.

  3. Melt butter in small frying pan. Brush mushroom caps with about half of the butter; place on oiled oven trays.

  4. Cook capsicum and garlic, stirring, in remaining butter until capsicum is just tender. Add chopped mushroom stems, marsala, juice and breadcrumbs; cook, stirring, 3 minutes. Remove from heat; stir in parsley and cheese.

  5. Spoon filling into mushroom caps; roast, uncovered, about 10 minutes or until browned lightly.

  6. Photographed by Stuart Scott.

  7. This recipe is from The Australian Women's Weekly's Fast Vegies cookbook.


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