These delectable mushrooms are a real treat as they are filled with a combination of finely chopped zucchini, spinach and hazelnuts topped with grated Parmesan cheese.
Servings – 16 stuffed mushrooms
16 large mushrooms
1 tbsp butter
2 shallots, finely chopped
1 garlic clove, crushed
1 small zucchini, chopped finely
1 cup baby spinach leaves, finely chopped
1/2 cup wholemeal bread crumbs
1/2 cup hazelnuts, finely chopped
2 tbsp parsley, finely chopped
1/3 cup Parmesan cheese
Salt and pepper to taste
Preheat oven to 180 degrees Celsius. Remove stems from mushrooms and chop them finely. Melt butter in a large frying pan over medium heat. Add chopped mushroom stems, shallots, garlic and zucchini, cooking for 5 minutes while stirring occasionally.
Remove pan from stove top and add spinach, breadcrumbs, hazelnuts, parsley and salt and pepper to taste.
Place mushroom caps, hollow side up, in a single layer in a shallow ovenproof dish or baking tray that is lightly sprayed or covered with baking paper. Heap some of the shallot and zucchini mixture into each mushroom and sprinkle Parmesan cheese on top. (The mushrooms can be prepared 2 to 3 hours in advance and kept, covered with plastic wrap or foil in the refrigerator).
Bake for approx. 15 minutes, until mushrooms are tender and cheese has melted. Serve warm.