Serves: 6
Ingredients
- 6-8 Portobello or 10 Swiss Brown Mushrooms, stems removed and finely chopped
- 3 cloves garlic, chopped
- 1 small onion, chopped
- 1 tsp oregano
- 1 tsp rosemary
- 2 red chillis, chopped
- 100 g breadcrumbs
- 2 tsp ground black pepper
- Salt
- Olive Oil
Method
- Preheat the oven to 180°C.
- Place the mushrooms, open side up, in a lightly oiled Pyrex dish or baking tray.
- Heat the oil in a pan and lightly fry the black pepper, oregano and rosemary.
- Add in the garlic, onion and chilli and fry till fragrant.
- Add in the chopped mushroom stems and cook until tender.
- Add in the breadcrumbs and fry lightly.
- Fill the mushroom caps with the breadcrumb mixture.
- Bake for 20 minutes or till tender.