Name: Parmesan-stuffed mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12-14
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

Parmesan-stuffed mushrooms

Have you had mushrooms like this?

Serves 12-14

Prep

15M

Cook

25M

Total

40M

Skip to Recipe

Make your own version of a tapas fave and stuff button mushrooms with a parmesan and parsley breadcrumb filling, then bake. Serve up your yummy one-bite appetisers topped with green olives and strips of dry-cured Spanish ham.

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

Preheat oven to 200°C fan-forced (220°C conventional). Line a large oven tray with baking paper.

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.

Bake for 25 minutes or until mushrooms are tender and filling is golden. Cool slightly. Top with olives and jamón. Serve.

You might need

You might also enjoy making this polenta board with mushrooms and rough herb sauce

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