Cheesy Stuffed Mushrooms

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  • 12 large, flat open mushrooms
  • 2 tblsp olive oil
  • 0.50 onion (finely chopped)
  • 3 cloves garlic (crushed)
  • 10 sunblush tomatoes (chopped)
  • 8 tblsp breadcrumbs
  • 2 tsp basil pesto
  • 4 tblsp fresh parsley (finely chopped)
  • 120 g st tola goat's cheese (crumbled)


  1. Remove the stalks from the mushrooms and scoop out the gills with a teaspoon and finely chop.
  2. Gently stir fry the mushroom stalks and gills in the olive oil along with the onion and garlic.
  3. Add the tomatoes, parsley, pesto, cheese and breadcrumbs and stir until the breadcrumbs have soaked up all the liquid.
  4. Fill the mushroom caps with the stuffing and place on a baking tray. Bake for 10 minutes at 200°C.


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