Roast Brown mushrooms with mezze stuffing on bruschetta
(04 Mar 2016)

Roast Brown mushrooms on bruschetta Expresso
Delicious Roast Brown mushrooms with mezze stuffing on bruschetta


Recipe by Moira Allison


8 – 10 Brown mushrooms, stem removed
2 TBSP butter


Stuffing:
1 ½ Spicy Chorizo or chicken sausage, chopped
½ tin (410g) KOO chickpeas, drained
½ tin KOO Butter Beans in Tangy sauce
3 Soft sundried Tomatoes in olive oil, chopped
½ Fresh rosemary, finely chopped
1 tsp fresh chopped parsley
1 tsp wholegrain mustard
1 TBSP grated parmesan cheese
½ tsp garlic, crushed
½ tsp black pepper, coarse
1 egg


½ c mozzarella cheese, grated
8 – 10 Bruschetta rounds or squares (approx, same size as mushroom)
Watercress or baby rocket


Heat the oven to 190’C.
In a greased oven dish arrange the mushrooms. Dot the butter around the mushrooms.
Stuffing: Put all the ingredients into a food processor and blend until roughly smooth.
Divide the stuffing mix between the mushrooms and smooth to fill each mushroom cavity. Top each mushroom with a little mozzarella cheese
Bake for 20 to 25 minutes.
Top the bruschetta with watercress or baby rocket and then place a mushroom on each one. Serve warm or cold.


Chefs Tip! Can also be serve on a green salad or on its own. Amount of mushrooms filled will depend on size of mushrooms.

 

Watch the recipe here:


 

 

 

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