Healthy Stuffed Mushrooms
I love experimenting with new vegetarian meals, and when mushrooms are involved you can’t go wrong!! SO much flavour.
Ingredients
- 9 flat or portobello mushrooms
- 2 tbsp olive oil
- 2 tsp minced garlic
- 1/2 onion diced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup parsley finely chopped
- 1/2 cup breadcrumbs or quinoa flakes for gluten free
- 1/4 cup parmesan cheese
- 2 tsp oregano finely chopped
Salad
- 400 g tin of chickpeas drained and rinsed
- 2 tsp olive oil
- 2 tsp paprika
- 3 cups rocket
- 1/4 cup walnuts chopped
Instructions
- Preheat oven to 190c. Gently wipe or peel the mushrooms and remove the stalks.
- Finely chop the mushroom stalks. Heat 1 tbsp of oil in a medium fry pan on high heat. Add the mushroom stalks, onion, garlic and parsley to the pan and sauté for 5 minutes.
- In a bowl, mix the breadcrumbs, parmesan, oregano, and mushroom together.
- Place the mushrooms on a lined baking tray and top with the filling. Drizzle over the remaining 1 tbsp oil. Bake for 20 minutes.
- To make the salad, on a separate baking tray, add the chickpeas, oil, paprika and gently shake to mix. Bake in the oven for 15 minutes.
- To serve, mix the chickpeas with the rocket, walnuts and plate up with the mushrooms.
Nutrition
Calories: 286kcalCarbohydrates: 17.2gProtein: 14.6gFat: 15.1g
Tried this recipe?Let us know how it was!