A Perfect Pantry
Baby Grape Tomato Stuffed Field Mushrooms
- PREP TIME
5 min - COOK TIME
30 min - READY TIME
35 min - SERVINGS
4
Ingredients
- 4 large field mushrooms
- 1 punnet baby grape tomatoes halved
- 2 sticks celery washed, finely diced
- 1/2 capsicum finely diced
- 1/2 cup parmesan cheese grated
- 2 shallots roots removed, thinly sliced
- 1 teaspoon salt
- 1 teaspoon white pepper ground
- 4 slice saganaki cheese
Directions
- Preheat a fan forced oven to 180°C and line a baking tray with baking paper. Place the mushrooms onto the tray.
- Combine the tomatoes, celery, capsicum, parmesan cheese, shallots and salt and pepper in a bowl and scoop into the mushrooms.
- Top with saganaki cheese and bake in the oven for 30 minutes or until golden brown.
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