-
This recipe was created by Lorna Sass for Nature's Path.
Serves: 8
Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
Place rack in middle of oven and preheat to 400F. Brush a baking sheet lightly with oil.
Wipe any grit from mushrooms with a damp cloth or paper towel. If portobellos have stems, carefully snap them off; trim and chop stems. Use a teaspoon to scrape gills from caps; discard gills.
With motor of food processor running, drop garlic into feed tube and finely chop. Scrape down sides and add onion, mushroom stems (or button mushrooms; see note below), cereal, parsley, oil, 1 tablespoon cheese, oregano, salt, and pepper to taste.
Brush mushroom caps lightly with oil. Place on baking sheet. Divide filling among caps. Sprinkle remaining cheese on top.
Bake until mushrooms are easily pierced with a skewer, 13 to 15 minutes. Set under the broiler until tops are lightly browned, 1 to 2 minutes. Serve as an entrée or side dish.
This recipe was created by Lorna Sass for Nature's Path.
5 reasons to get your blender out
Soups, smoothies, sauces and more. Here we pay homage to one of the kitchen's most versatile appliances: the blender.
10 healthy recipes to enjoy this festive season
Trying to be healthy during the festive season can be tough. We’ve rounded up 10 of our most delicious summer recipes for you to make it easier.
Grilled chicken with mango and avocado salsa recipe
The flavour of the mango, lime and coriander work perfectly together to add a taste of summer to any meal.
Watermelon, pomegranate and olive salad recipe
You’ll be pleasantly surprised how well these flavours work together. It’s a simple and refreshing salad that will soon become a summer favourite.
Mocktail recipes: Five of the best
The same great taste.
10 delicious, low-sugar desserts
Naturally sweet ingredients are great for desserts
By clicking sign up I understand and agree to Medibank's privacy policy