Slow-roasted Stuffed Swiss Brown Mushrooms

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 8 medium swiss brown mushrooms
• 2 tablespoons extra virgin olive oil
• 1 small brown onions (for australians) or 1 small yellow onion, finely chopped (for americans)
• 1 -3 garlic clove, minced, depending on how much you like garlic
• dried sage, a sprinkling, to taste (optional)
• dried rosemary, a sprinkling, to taste (optional)
• 1/4 cup coarse wholemeal breadcrumbs (15 grams)
• 1/2 cup walnuts, coarsely chopped (60 grams)
• 1 cup pecorino cheese, grated (80 grams)
• sea salt, to taste
• fresh ground black pepper, to taste
• 1 sprig thyme, leaves only

Recipe

• 1 preheat oven to 180°c/160°c fan/350°-375°f/4-5 gas mark.
• 2 remove stems from mushrooms and finely dice the stems; heat the oil in a large pan over a medium heat; cook the diced stems and onion and roseemary and sage if using for 4 minutes, until softened, add the minced garlic and cook for another minute; transfer to a medium bowl to cool.
• 3 stir in the breadcrumbs, walnuts and half of the pecorino; season with salt and pepper, to taste; spoon the onion/breadcrumb mixture into the mushroom caps.
• 4 fit the mushroom caps into a baking pan and scatter with the remaining pecorino; bake for 25 minutes or until golden; scatter with the thyme sprigs and serve.