Parmesan and Thyme Stuffed Mushrooms
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Mushroom caps are roasted until browned, then filled with a garlic, shallot, Parmesan, thyme and breadcrumb stuffing and baked briefly until crisp on top.
Always check the labels of the products you use.
Method
- 1
Roast the caps. Heat the oven to 220 °C (200 °C fan). Roast the oiled, seasoned caps gill side up for 20 minutes, flip and roast 10 minutes more.
- 2
Chop the stems. Pulse the stems, shallot and garlic until fine.
- 3
Cook the stuffing. Fry the stem mixture in oil for about 5 minutes until dry and golden, then cool.
- 4
Season. Mix in the breadcrumbs, Parmesan, thyme, lemon juice, parsley and salt.
- 5
Fill and bake. Stuff the caps and bake 6-8 minutes until golden on top.
- 6
Serve. Garnish with parsley and serve warm.
Storage
Refrigerate within 2 hours and eat within 2 days, reheated in a hot oven until piping hot.
EU nutrition claims
- Source of protein: 4.4 g protein per 100 kcal, about 17% of energy (needs ≥ 12%)
- Low sugars: 3.1 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 99 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.4 g per serving
0.8 % of the 50 g daily maximum · 1.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- oven
- large rimmed baking tray lined with foil
- food processor
- small frying pan
- mixing bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 158 kcal |
| Protein | 6.9 g |
| Carbohydrate | 9.2 g |
| of which sugars | 3.1 g |
| of which free sugars | 0.4 g |
| Fat | 11.4 g |
| of which saturates | 2.5 g |
| Fibre | 1.7 g |
| Salt | 0.86 g |
Protein per 100 kcal
4.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
