Mushroom with rye bread stuffing recipe
Ingredients
50ml olive oil
400g closed cup mushrooms, inner stalk removed
200g rye bread, cubed
50g Parmesan, finely grated
1 large plum tomato, de-seeded and finely diced
1 small bunch parsley, finely chopped
salt
pepper
Pre-heat the oven to 200°C. Place the cubes of rye bread in a food processor and blitz until you have rye breadcrumbs. Transfer to a mixing bowl and combine with the Parmesan, tomato, parsley and seasoning. Arrange the mushrooms inverted in rows on baking trays. Spoon the stuffing into their centres, then drizzle with the olive oil. Bake for 20-25 minutes until the stuffing and mushrooms are cooked and hot. Remove and allow to cool for a few minutes before arranging on serving plates. Serve hot or cold.
