Stuffed Mushroom & Zucchini

Tonight my husband cooked dinner, and what a delicious dinner it was!

He is an excellent cook, much better palate then me. I rely (as you all know!) on recipes.

The mushrooms have a filling that is cooked onion, garlic, mushroom stems, parsley, and white wine, mixed with dried oregano, grated cheese and sourdough breadcrumbs. Top with a piece of cheese and bake.

The zucchini is partially cooked and then stuffed with the zucchini middle, garlic, onion, sourdough breadcrumbs, parsley, tomato paste and dried oregano. Cover with grated parmesan and bake.

Both were delicious but the mushroom was my favourite. The stuffing was loaded with flavour that perfectly complimented the juicy mushroom. I will be making sure it is cooked again very soon.

Stuffed Mushrooms

Ingredients

5 large mushrooms (We used swiss brown - I think!)

1/2 onion finely chopped

1 clove garlic finely chopped

1 tbsp butter

1 tsp olive oil

couple sprigs parsley finely chopped

1/4 cup white wine

handful breadcrumbs (we used frozen sourdough grated)

1 tsp dried oregano

1/4 cup grated cheese (aged cheddar) + slices for top

Method

Preheat oven to 200C. 

Remove mushroom stems and chop finely.

Cook the onions in the butter until soft. 

Add the garlic and cook for a minute.

Add the mushroom stems, a little olive oil and the parsley.

Splash in the white wine and reduce by half over medium heat.

Stir through the breadcrumbs, oregano and cheese until melted.

Season to taste.

Fill the mushroom cups and top with a slice of cheese.

Bake for 20 minutes.