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Nutrition Facts
Serving Size 1 (46g) Recipe makes 4 servings The following items or measurements are not included below: 8 medium swiss brown mushrooms 1 cup pecorino cheese 1 sprig thyme
Calories 190
Calories from Fat 149		(78%)
Amount Per Serving		%DV
	Total Fat 16.7g	25%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 7.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 50mg		2%
Potassium 106mg		3%
Total Carbohydrate 8.9g		2%
	Dietary Fiber 1.5g	6%
	Sugars 1.6g
Protein 3.3g		6%
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Slow-Roasted Stuffed Swiss Brown Mushrooms

Recipe #386425 | 40 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
Aug 20, 2009

I love mushrooms: could eat them every day! And love this recipe, adapted from one by Nino Zoccali, that I found in the September 2009 issue of the 'BBC Australian Good Food' magazine. Nino comments that he never peels the skins from mushroom caps "unless they are damaged or stained and (that) unlike many chefs (that he likes) to use the mushroom stems - as long as they're tender." Ah, great, I thought, before trying this recipe! Perhaps it's uncool, but I only peel mushrooms if the recipe persuades me of the need to do this, and I generally use the stems. As Nino says "I think they taste great." Some conversions: 15 grams = 1/2 ounce; 60 grams = 2 ounces; 80 grams = aproximately 3 ounces.

SERVES 4 , 8 slow-roasted stuffed swiss brown mushrooms (change servings and units)

Ingredients

8 medium swiss brown mushrooms
2 tablespoons extra virgin olive oil
1 small brown onion, finely chopped (for Australians) or yellow onion, finely chopped (for Americans)
1-3 garlic cloves, minced, depending on how much you like garlic
dried sage, a sprinkling, to taste (optional)
dried rosemary, a sprinkling, to taste (optional)
1/4 cup coarse wholemeal breadcrumbs (15 grams)
1/2 cup walnuts, coarsely chopped (60 grams)
1 cup pecorino cheese, grated (80 grams)
sea salt, to taste
fresh ground black pepper, to taste
1 sprig thyme, leaves only

Directions

1
Preheat oven to 180°C/160°C fan/350°-375°F/4-5 gas mark.
2
Remove stems from mushrooms and finely dice the stems; heat the oil in a large pan over a medium heat; cook the diced stems and onion and roseemary and sage if using for 4 minutes, until softened, add the minced garlic and cook for another minute; transfer to a medium bowl to cool.
3
Stir in the breadcrumbs, walnuts and half of the pecorino; season with salt and pepper, to taste; spoon the onion/breadcrumb mixture into the mushroom caps.
4
Fit the mushroom caps into a baking pan and scatter with the remaining pecorino; bake for 25 minutes or until golden; scatter with the thyme sprigs and serve.