500 g fresh mushrooms, stalks removed
1 tsp extra virgin olive oil
2 cloves garlic, crushed
1 zucchini, finely chopped
1 brown onion, finely chopped
30 g prosciutto, finely chopped
250 g tomatoes, finely chopped
¼ cup finely chopped fresh herbs
10 g Parmesan
20 g dried gluten-free breadcrumbs
20 g rocket leaves to serve
2 lemons cut into wedges, to serve
- Preheat oven to 190 C (fan-forced). Line a medium ovenproof dish with baking paper. Place the mushrooms, gill side up in the dish.
- Finely chop the mushroom stalks. Heat the oil in a medium non-stick frying pan over medium heat. Add the mushroom stalks, garlic, zucchini, onion and prosciutto. Cook, stirring often, for 6-7 minutes or until the onion softens. Add the tomatoes and increase heat to high. Cook, stirring, for 2 minutes or until the tomatoes soften. Combine the herbs and Parmesan. Add half to the pan and reserve the remaining mixture.
- Divide the filling between the mushrooms. Sprinkle over the breadcrumbs. Bake mushrooms for 15 minutes or until tender. Place on serving plates. Sprinkle with the remaining herb mixture and serve with the rocket leaves and lemon wedges.