ROASTED MUSHROOMS WITH PARMESAN, THYME AND OREGANO
RECIPES
ROASTED MUSHROOMS WITH PARMESAN, THYME AND OREGANO
I created this recipe after in an attempt to replicate the most incredible mushrooms dish I had when I visited London, England for the first time. My great uncle and aunt who still reside in London took me to lunch at a spot my uncle frequented back when he worked in the city.
He told me I had to order the stuffed mushrooms and to this day I dream of them. They stems were removed and they were baked with parmesan cheese stuffed into the centre. They were incredibly decadent and I can only imagine how much butter had been used to cook them.
Nick and I decided to make breakfast for dinner the other night, so I rummaged through our fridge and found some mushrooms that were leftover from a lasagna we had made a week back. I decided this way my chance to try to re-create something similar. They turned out phenomenal, here’s my recipe:
INGREDIENTS
ROASTED MUSHROOMS WITH PARMESAN, THYME AND OREGANO
serves two
16 mushrooms, whole and cleaned (8/person)
1 tbsp margerine
1 tbsp avocado oil
freshly and finely grated parmesan cheese
sprinkle of garlic powder or tsp fresh garlic, minced
sprinkle of fresh or dried thyme
sprinkle of fresh or dried oregano
sprinkle of parsley, cooked with a drop of oil in a pan
DIRECTIONS
Pre-heat your oven to 400°F.
While your oven is heating, put avocado oil in a non-stick pan and allow it to heat up. Once warmed, add the mushrooms and sauté. Once the oil has evaporated or has been absorbed by the mushrooms add 1/2 tbsp of margarine. Add thyme, garlic and oregano and sauté. Once the margarine has been absorbed add the other 1/2 tbsp and continue to sautés until browned.
Once thoroughly browned, transfer the mushrooms to a lined baking sheet. Make sure the stems are all facing up. Grate some fresh parmesan on top (just a light dusting on each mushroom) with a fine grate. Pop in the oven for 5-10 minutes. Checking on them every few minutes to ensure they’re not over cooking.
Using the pan you used to cook the mushrooms, add 1 tbsp of fresh parsley, finely chopped. Sauté with a drop of oil until crisped.
Once the cheese has melted and the mushrooms are nice and brown, remove them from the oven. Top with another dusting of freshly grated parmesan, sprinkle the parsley overtop and serve.
These can be served as a side with dinner or with breakfast like we had them for the first time.
We popped them into the oven with our roasted tomatoes for the last 5-10 minutes.
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