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Mushroom Parmigiana

 Mushroom Parmigiana


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

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


  1. Remove and reserve the stems from the mushrooms. Place mushrooms, stem-side up, on a lightly greased oven tray.
  2. 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.
  3. Add capsicum and semi-dried tomatoes. Cook, stirring, a further 2 minutes. Remove from heat. Stir in spinach and bread pieces. Season with pepper.
  4. Spoon topping evenly over mushrooms. Sprinkle with parmesan.
  5. 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

Energy 724kJ
Total Fat 8g
Saturated Fat 2g
Monounsaturated Fat 4g
Polyunsaturated Fat 2g
Protein 9g
Carbohydrate 11g
Fibre 7g
Sodium 197mg
Serves 4
Preparation Time 15 minutes
Cooking Time 20 minutes