Wow, these mushrooms are packed with flavour. The parsley works really well with the mushrooms. I have also added lemon zest to bring out a wonderful summery taste. These mushrooms go particularly well with fresh grilled fish. You can even serve them on its own with a spoonful of Greek yogurt.

Mushrooms Stuffed With Parsley Breadcrumbs

Serves 2-4



5 Portobello Mushrooms

30g Fresh Flat Leaf Parsley

Zest of 1 Lemon

1 Slice of Bread

2 Cloves of Garlic

Salt to taste

Freshly Grounded Pepper

Drizzle of Olive Oil



Place all the ingredients apart from the mushrooms and olive oil into a food processor and whizz it up until you have a breadcrumb consistency. Arrange the mushrooms onto a baking tray with the stalks side facing up. Divide and top the breadcrumb mixture onto all the mushrooms and drizzle some olive oil onto each one. Bake in a preheated oven at 200c until the breadcrumbs turn golden in colour. Serve hot!