- 8 large cap mushrooms
- 40 g butter
- 6 spring onions, roughly chopped
- 3 cloves garlic, peeled
- 200 g day old bread, or breadcrumbs
- 1 small handful fresh oregano
- 1 large handful fresh Italian parsley
- 50 g parmesan cheese, cubed
- 1 egg
- salt and freshly cracked pepper
- olive oil
- ketjap manis and extra Italian parsley to serve, (optional)
Pre-heat oven to 200˚C. Lightly oil a baking tray. Remove stems from mushrooms and discard. Wipe over caps with a clean, damp cloth to remove any dirt.
Add parmesan cubes to TM bowl and grate for 10 seconds on speed 8. Set aside.
If necessary, make breadcrumbs by grating day old bread for 10 seconds on speed 8. Add to parmesan.
Add oregano and parsley to TM bowl and chop for 2-3 seconds on speed 7. Add to parmesan and breadcrumbs.
Add garlic to TM bowl and chop for 2-3 seconds on speed 7. Add spring onions and chop for 2-3 seconds on speed 6. Add butter and sauté garlic and spring onion for 3 minutes on Varoma temperature at speed 1.5.
Add parmesan, breadcrumbs, oregano, parsley and egg. Season to taste. Mix on + speed 3 or until combined.
Divide the stuffing evenly among the mushrooms, pressing down lightly. Place mushrooms on oiled tray and drizzle with olive oil. Bake in preheated oven for 15 minutes or until the tops are golden and the mushrooms are cooked through and tender.
If you can’t find large mushrooms, use a larger number of smaller mushrooms. They are still very yummy and make good finger food served on a platter.
A serving idea is to drizzle ketjap manis on a plate, place mushroom on plate to one side and garnish with a sprig of Italian parsley.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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