Crunchy stuffed cremini mushrooms for a tasty starter

Ingredients for Crunchy stuffed cremini mushrooms

• 680 g small fresh cremini mushrooms

• 90 g gluten-free panko bread crumbs

• 25 g nutritional yeast flakes

• 45 g minced fresh flat-leaf parsley

• 1 large garlic clove, minced

• zest of ½ lemon

• 2.5 ml fine sea salt

• 2.5 ml freshly ground black pepper

• 80 ml extra-virgin olive oil

How to make Crunchy stuffed cremini mushrooms

1. Preheat the oven to 180°C (fan 160°C). Line a baking tray with baking parchment and set aside.

2. Remove the stems from the mushrooms and discard them. Wipe the mushroom caps clean with a damp paper towel and place them round side down on the prepared baking tray. Set aside.

3. In a bowl, combine the bread crumbs, nutritional yeast, chopped parsley, minced garlic, lemon zest, salt, pepper, and 30 ml of the oil.

4. Using a teaspoon, stuff each mushroom cap with a generous mound of the bread crumb mixture. Lightly drizzle the remaining oil over the mushrooms.

5. Bake for 20–25 minutes, or until golden brown. Transfer to a serving platter and serve immediately.

6. Note: The mushrooms can be cleaned and stemmed, and the bread crumb filling prepared up to a day in advance. Store them in airtight containers in the fridge. This way, you only need to stuff and bake them before serving!

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.