These stuffed mushrooms are juicy, flavorful and super delicious. If you like vegetarian side dishes and appetizers, this recipe in the “one” for you.
INGREDIENTS FOR YIELDS
650g Medium/large sized Button mushrooms
3 tablespoons Olive oil
1 Onion, chopped
3 Garlic cloves, crushed
1/2 cup (g) Gruyere Cheese, shredded
Salt to taste
Pepper to taste
1 teaspoon Oregano
1 teaspoon Thyme
¼ cup Tomato sauce
2 tablespoons Parsley, chopped
Preheat oven to 200C (400F).
Remove stems from the mushrooms and place mushroom caps in a baking tray.
Chop the stems and set aside.
In a medium size pan, heat olive oil. Add chopped onion and sauce until golden, crushed garlic and cook for 1 minute. Add chopped mushroom stems and sauce for 4-5 minutes. Season with salt, pepper and thyme.
Add tomato sauce and cook for 2-3 minutes.
Remove from heat, add chopped parsley, cheese and stir well.
Stuff the mushrooms with the mixture and place them on a baking dish.
Sprinkle each mushroom with parmesan cheese. Cover with foil and bake for 10 minutes, remove the foil and bake for another 10 minutes.