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Savoury Stuffed Mushrooms

Tiny button mushrooms are great as a party snack or side dish, or use this filling to stuff large field mushrooms to serve as a main. Wild rice is expensive, but this is a delicious way to make it stretch and enjoy its nutty flavour. The walnuts are optional, but the panko breadcrumbs are non-negotiable — they're what bind the filling while providing essential crunch.

Ingredients

  • 500g button mushrooms
  • 4-5 tablespoons of olive oil
  • 1/2 cup panko breadcrumbs (large Japanese style)
  • 1/2 cup cooked wild rice (or long grain brown rice)
  • 1/4 cup walnuts, roughly chopped (optional)
  • 2 garlic cloves, minced
  • 2 spring onions, finely chopped
  • a big handful of baby spinach leaves, roughly chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/2-1 teaspoon fresh thyme leaves
  • 1/2 teaspoon dried sage
  • 50g dairy-free cheese (optional)
  • salt and pepper, to taste
  • thyme sprigs, to serve

Directions

  1. Preheat your oven to 200 degrees C.
  2. Carefully remove the mushroom stalks, being careful to keep the caps intact. In a large bowl, toss the mushrooms with 1 tablespoon of the olive oil then arrange on a baking tray like little cups.
  3. Finely chop the mushroom stalks, then heat 3-4 tablespoons of olive oil in a fry pan over medium-heat, and tip the chopped stalks in. Saute for 1-2 minutes, or until the stalks soften slightly, then add the minced garlic and cook, stirring constantly, until fragrant -- about 30 seconds.
  4. Add the cooked wild rice, panko breadcrumbs, chopped spring onions, spinach and walnuts, if using, and cook for a further minute or so until the spinach has wilted.
  5. Remove frypan from the heat and add the herbs, and dairy-free cheese, if using. Give it a quick stir to combine, then season to taste with salt and pepper.
  6. Now to get messy! Spoon the filling into the mushroom cups -- don't worry if it flies everywhere, it'll just bake up to crunchy bits that the chef gets to eat ;)
  7. Drizzle with the remaining tablespoon or two of olive oil, then pop into the oven. Bake for about 15-20 minutes, or until the tops look lightly golden and the mushrooms have softened a little.
  8. Serve warm, garnished with fresh thyme sprigs.
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