Every year around this time I have to start thinking about what I want in place of the turkey for Christmas lunch and I think these stuffed mushrooms might take pride of the place this year! They’re delicious, easy to whip up and will go well with the piles of salads and roast potatoes that always cover our table on Christmas day!
This recipe is tweaked from one I found here
- 4-6 flat or portobello mushrooms
- Olive oil
- Brown onion
- 2 zucchini
- Roasted red pepper
- 6 sundried tomatoes
- 3 garlic cloves
- 1 cup spinach
- 1tbs dried oregano
- Pinch red pepper flakes
- 1/4 cup breadcrumbs
- 1/4 cup nutritional yeast (or parmesan cheese)
- Preheat oven to 190C
- Wipe mushrooms with a damp towel and massage a little oil into them and place on a lined tray
- Dice the onion, zucchini, red capsicum and sundried tomatoes and mince the garlic
- Heat some oil in a pan and cook the onion for 3-4 minutes then add the garlic and stir though for 30 seconds.
- Add the zucchini and cook for another 2-3 minutes, then add the red capsicum and sundried tomatoes and cook for another few minutes until everything is softened
- Add the spinach and stir through until wilted then remove from the heat and stir through the oregano, red pepper flakes, breadcrumbs and nutritional yeast then season with salt and pepper
- Spoon onto the mushrooms, pressing down to completely fill them then bake for 30-40 minutes until the mushrooms are completely cooked and the topping is starting to brown
If you don’t want to keep these vegan you can top them with some cheese for the last few minutes of the cooking, or use parmesan in the mixture in place of nutritional yeast, but I don’t think I need to add anything extra given everything else that will be eaten at Christmas!
You can prepare the filling in advance and store it in a container in the fridge until you’re ready to cook the stuffed mushrooms, which is another excellent selling point for this dish in my books! One less thing that needs to be done on Christmas day (or for any dinner party!).