Champignons Farcis à l'Ail et au Persil (Garlic and Parsley Stuffed Mushrooms)
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Ingredients
- 8 large flat mushrooms
- 80 g fresh breadcrumbs
- 3 garlic cloves
- 25 g fresh flat-leaf parsley, chopped
- 4 tbsp olive oil
- 300 g cooked long-grain rice, to serve
Nutrition (per serving)
- Calories
- 305 kcal
- Protein
- 7.4 g
- Carbohydrate
- 32.8 g
- of which sugars
- 2.4 g
- Fat
- 14.8 g
- of which saturates
- 2.2 g
- Fibre
- 3.2 g
- Salt
- 0.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5).
- 2
Remove the mushroom stalks and finely chop them, then mix with the breadcrumbs, crushed garlic, parsley and half the olive oil.
- 3
Season the mushroom caps and place them, gill-side up, in a baking dish.
- 4
Press the breadcrumb mixture into the caps and drizzle with the remaining olive oil.
- 5
Bake for 20-25 minutes until the mushrooms are tender and the topping is golden.
- 6
Serve with the rice.
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