Ingredients
½ cup panko breadcrumbs
¾ cup finely grated parmesan cheese
⅓ cup extra virgin olive oil
2 Tbsp chopped flat-leaf parsley leaves
2 cloves garlic, crushed
½ tsp smoked paprika
Sea-salt flakes and freshly ground black pepper, to season
500g button mushrooms, stems removed
¼ cup chopped pitted green olives, to serve
3 thin slices jamón (cured Spanish ham), cut into strips, to serve
Method
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Preheat oven to 200°C fan-forced (220°C conventional). Line a large oven tray with baking paper.
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In a bowl, mix breadcrumbs, cheese, 2 tablespoons of the oil, parsley, garlic and paprika. Season. Spoon filling into mushroom caps, pressing it in and mounding until very full. Arrange in prepared pan. Drizzle over remaining oil.
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Bake for 25 minutes or until mushrooms are tender and filling is golden. Cool slightly. Top with olives and jamón. Serve.
You might also enjoy making this polenta board with mushrooms and rough herb sauce
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