Ingredients for Stuffed Mini Mushrooms
- 500g mini mushrooms
- 100g stale bread
- 50g anchovy fillets
- 2 cloves minced garlic
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- Lemon, Zest Of
- Lemon, Juice Of
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Stuffed Mini Mushrooms? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Stuffed Mini Mushrooms
- Preheat oven to 200°C (400°F).
- Line a large baking tray with non-stick baking paper.
- Remove the stems from about 500g mini mushrooms. Carefully trim a thin layer from the base of each mushroom cap to create a stable base.
- In a food processor, pulse 100g stale bread until fine crumbs form.
- In a small non-stick frying pan, sauté 50g anchovy fillets and 2 cloves minced garlic over medium-high heat for 2 minutes.
- Add the breadcrumbs and cook, stirring frequently, for 4-5 minutes, or until lightly toasted.
- Transfer the mixture to a medium bowl. Stir in 2 tablespoons chopped fresh basil, 1 tablespoon chopped fresh parsley, the zest of 1 lemon, and 1 tablespoon lemon juice. Mix well to combine.
- Spoon the filling into the mushroom caps, pressing gently to pack.
- Arrange the stuffed mushrooms on the prepared baking tray.
- Bake for 12-15 minutes, or until the mushrooms are tender and the breadcrumbs are golden brown.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
5g
Fat
0g
Carbs
2g
