• TO DRINK: Newton Johnson Pinot Noir 2007, which will heighten the earthy flavour of the mushrooms.

    Mushrooms stuffed with parsley, garlic and pine nuts

    Serves: 4
    Cooking Time: 30 mins

    Ingredients

    • 8 large black mushrooms, cleaned
    • salt and freshly ground black pepper, to taste
    • 100g fresh breadcrumbs
    • 60ml (¼ cup) fresh flat-leaf parsley, finely chopped
    • 4 garlic cloves, finely chopped
    • zest and juice of 1 lemon
    • 50g pine nuts, toasted and chopped
    • 150ml olive oil
    • 50g feta, crumbled

    Instructions

    1

    Preheat the oven to 180°C.

    2

    Toss the mushrooms with the seasoning in a mixing bowl and place the mushrooms on a baking tray.

    3

    Combine the breadcrumbs, parsley, garlic, zest and juice and half the pine nuts. Mix well and spoon evenly into the mushrooms.

    4

    Drizzle with the olive oil and bake until the mushrooms are cooked, for about 20 minutes.

    5

    Sprinkle with the feta and remaining pine nuts and serve.

     

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