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How To Cook Mushrooms Stuffed with Garlic Vegetables

Mushrooms stuffed with garlic vegetables

Choose large field mushrooms as their broad caps make a shallow shell and are easy to stuff. Chop the filling ingredients finely, so that they bind together with the tomato purée.


  • 4 large field mushrooms

For the filling

  • 15m1(1 tbsp) olive oil

  • 3 spring onions, trimmed and diced

  • 2 cloves garlic, crushed

  • 1 courgette, diced

  • 5ml (1 tsp) dried oregano

  • 30ml (2 tbsp) tomato purée

  • 5ml (1 tsp) shoyu

  • Salt and black pepper


  1. Wipe the mushrooms carefully. Remove the stalks and some of the centre to form a shell. Chop the stalks finely.

  2. Put the oil in a medium dish and cook for 1 minute, 600W (30 seconds, 700W; 1 minute, 500W). Stir in the onions and garlic and cook for 2 minutes, 600W (11/2 minutes, 700W; 21/2 minutes, 500W), stirring halfway through.

  3. Add the chopped mushroom stalks and all the remaining ingredients, except the whole mushrooms and seasoning. Cover and cook for 4 minutes, 600W (3 minutes, 700W; 5 minutes, 500W), stirring once.

  4. Season the filling to taste with salt and pepper, then pile it into the mushroom caps. Place in a shallow dish, cover and cook for 4 minutes, 600W (3 minutes, 700W; 5 minutes, 500W), rearranging halfway through.

  5. Leave to stand for 2-3 minutes before serving.

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