TO DRINK: Newton Johnson Pinot Noir 2007, which will heighten the earthy flavour of the mushrooms.
Mushrooms stuffed with parsley, garlic and pine nuts
Ingredients
- 8 large black mushrooms, cleaned
- salt and freshly ground black pepper, to taste
- 100g fresh breadcrumbs
- 60ml (¼ cup) fresh flat-leaf parsley, finely chopped
- 4 garlic cloves, finely chopped
- zest and juice of 1 lemon
- 50g pine nuts, toasted and chopped
- 150ml olive oil
- 50g feta, crumbled
Instructions
1
Preheat the oven to 180°C.
2
Toss the mushrooms with the seasoning in a mixing bowl and place the mushrooms on a baking tray.
3
Combine the breadcrumbs, parsley, garlic, zest and juice and half the pine nuts. Mix well and spoon evenly into the mushrooms.
4
Drizzle with the olive oil and bake until the mushrooms are cooked, for about 20 minutes.
5
Sprinkle with the feta and remaining pine nuts and serve.
