These Cheesy Stuffed Mushrooms Are The Ideal Hiking Finger Food
By Emily Kemp
This recipe is the perfect go-to when you're asked to 'bring a plate'... on a hike or just to a last-minute dinner party!
- Olive oil
- Knob butter
- 500g button mushrooms, stalks removed and chopped
- 1/2 onion, finely chopped
- 5 cloves garlic, crushed
- 1/2 punnet thyme, roughly chopped
- 40g pine nuts
- Finely grated parmesan
- Salt and pepper
- Preheat the oven to 200 degrees celcius.
- Lay the mushroom heads on a baking tray and drizzle with olive oil, tossing them until well coated. Give them a small sprinkle of salt and pepper before popping them in the oven for 10 minutes.
- In a medium frying pan, heat a glug of olive oil with the butter on a medium heat and cook the onion for a few minutes or until it starts to soften.
- Add in the chopped mushroom stalks and cook until slightly golden and reduced.
- Meanwhile, in a small frying pan, toast the pine nuts until they start to become golden.
- Take the mushroom and onion mixture off the heat and add the garlic and thyme stirring until combined well then season as desired.
- Once the mushroom heads are out of the oven, make sure they are all facing flat side up, and spoon small teaspoons of the mixture onto each one.
- Top each one with a pinch of pine nuts then Parmesan (as much as you can fit!).
- Pop them back in the oven for another 10 or so minutes, until they become golden around the edges.
- They are best enjoyed hot, but will keep perfectly in a small tupperware for your hiking picnic!
Note: There's lots of variations, so feel free to tweak by adding extras... we love finely chopped nuts, bacon or zucchini. You can also use large portobello mushrooms for a substantial main course (serve with salad or veggies).