Mushroom with rye bread stuffing recipe

  • Serves Makes 8 canapes
  • 20 mins to prepare and 30 mins to cook
  • 145 calories / serving
  • Healthy
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Pre-heat the oven to 200°C. Place the cubes of rye bread in a food processor and blitz until you have rye breadcrumbs.

Transfer to a mixing bowl and combine with the Parmesan, tomato, parsley and seasoning. Arrange the mushrooms inverted in rows on baking trays.

Spoon the stuffing into their centres, then drizzle with the olive oil.

Bake for 20-25 minutes until the stuffing and mushrooms are cooked and hot.

Remove and allow to cool for a few minutes before arranging on serving plates. Serve hot or cold.

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  • Ingredients

  • 50ml olive oil
  • 400g closed cup mushrooms, inner stalk removed
  • 200g rye bread, cubed
  • 50g Parmesan, finely grated
  • 1 large plum tomato, de-seeded and finely diced
  • 1 small bunch parsley, finely chopped
  • salt
  • pepper
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  • Energy 609kj 145kcal 7%
  • Fat 9g 13%
  • Saturates 2g 10%
  • Sugars 1g 1%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 12.1g Protein 5.3g Fibre 2.4g

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