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Mediterranean Roasted Field Mushrooms stuffed with Scotch Beef

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Add a touch of Mediterranean dining to your dinner tonight. These stuffed mushrooms are quick and easy to prepare, serve with a leafy green salad.

How to cook & Ingredients

15 minutes
30 minutes
Serves 4

Kcals 263

Fat 17.4g

Protein 15g

Carbohydrates 12.6g

Sugar 2.8g

Salt 0.5g

Ingredients 

125 g cooked Scotch Beef, shredded

4 large field mushrooms

2 – 3 tbsp olive oil

1 shallot, finely chopped

1 garlic clove, finely chopped

4 sun blush tomatoes, finely chopped

4 tbsp chopped fresh parsley

50 g soft cream cheese or mascarpone

50 g fresh white breadcrumbs

2 tbsp freshly grated Parmesan

Leafy green salad, to serve

Cooking Method

  • Heat oven to 200C/180C fan/gas 6. Cut the stems from the mushrooms and chop finely.

    1
  • Heat a tablespoon of oil in a small pan and cook the mushroom stalks, shallot and garlic for 3 – 4 mins until softened. Place in a bowl with the sun blush tomatoes, beef, most of the parsley and the soft cheese and mix together until the beef is evenly coated.

    2
  • Lightly brush the outside of the mushroom caps with oil and sit gill-side up on a baking sheet. Divide the beef mixture between the mushrooms.

    3
  • Mix together the breadcrumbs, Parmesan, remaining tablespoon of chopped parsley and a teaspoon of olive oil. Sprinkle evenly over the mushrooms and bake for 15 to 20 mins until the mushrooms are tender and the topping is crunchy and golden. Serve warm with a leafy green salad.

    4
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