Ingredients
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8 large (80g each) flat mushrooms
1 tbs olive oil
2 cloves garlic, crushed
1 medium green capsicum, finely chopped
1/4 cup semi-dried tomatoes, drained and chopped
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1 cup (30g) baby spinach leaves, finely shredded
2 slices wholgrain bread, torn into small pieces
Freshly ground black pepper
2 tbs freshly grated parmesan cheese
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Method
- Remove and reserve the stems from the mushrooms. Place mushrooms, stem-side up, on a lightly greased oven tray.
- To make topping, finely chop mushroom stems. Heat oil in a medium, non-stick frying pan. Add mushroom stems and garlic, stir over medium-high heat for 2-3 minutes, or until softened and lightly browned.
- Add capsicum and semi-dried tomatoes. Cook, stirring, a further 2 minutes. Remove from heat. Stir in spinach and bread pieces. Season with pepper.
- Spoon topping evenly over mushrooms. Sprinkle with parmesan.
- Bake in a hot oven (200°C) for 12-15 minutes or until mushrooms are tender and topping is lightly browned.
Tasks for kids:
Remove stems from mushrooms (Step 1).
Spoon topping over mushrooms (Step 4).
Sprinkle with parmesan (Step 4).
Nutrients Per Serve
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Energy
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724kJ
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Total Fat
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8g
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Saturated Fat
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2g
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Monounsaturated Fat
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4g
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Polyunsaturated Fat
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2g
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Protein
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9g
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Carbohydrate
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11g
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Fibre
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7g
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Sodium
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197mg
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Serves
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4
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Preparation Time
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15 minutes
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Cooking Time
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20 minutes
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