Recipe- Perfect For Weekend Vegetarian Garlic Stuffed Mushrooms

Surprise! See, I do make things without cheese, meat, potatoes or bacon! These cute little Vegetarian Garlic Stuffed Mushrooms are easy and so fast to prepare. Warm, juicy mushrooms stuffed with crunchy golden, salty panko infused with grated garlic flavour.

Mushrooms were made for stuffing for all sorts of purposes – bite size to pass around at gatherings like this recipe, and large ones are ideal for using to bake eggs!

Ingredients

10 oz / 300 g button mushrooms
3 tbsp olive oil
1/2 cup panko breadcrumbs
3 large garlic cloves , minced
1 tbsp finely chopped parsley
1/2 tbsp fresh thyme leaves , chopped (or 1/4 tsp dried thyme) (see notes)
2 to 3 pinches of salt (to your taste)
Black pepper

Method

- Preheat oven to 180C/350F.

- Break the stalks off the mushrooms, being careful to keep the caps in one piece.

- Pile the caps into a baking dish or tray. Drizzle over 1 tbsp olive oil and toss to coat. Spread the mushrooms out on the tray, cup side up.

- Finely chop the stalks.

- Heat 1 tbsp olive oil in a fry pan over medium high heat.

- Add the mushroom stalks and garlic and sauté for 1 1/2 to 2 minutes until softened.

- Add the panko bread crumbs and sauté for 1 to 2 minutes until it becomes a light golden colour.

- Remove pan from heat and toss through salt, pepper, parsley and thyme leaves.

- Use a teaspoon to spoon panko filling into each mushroom cup. Don't worry about spillage! Just pile the filling into each cup as well as you can.

- Drizzle over remaining 1 tbsp of olive oil and bake for approximately 10 minutes, or until the mushrooms are softened (but not soft. They will go soggy and lose their shape).

- Serve warm or at room temperature.