These tasty stuffed mushrooms are very versatile, larger mushrooms make a great vegetarian main, or you can use more, smaller mushrooms and serve them as a starter or finger food. Either way, the filling can be prepared ahead in minutes and the mushrooms baked when required.
For 3-4 large servings or 6-8 'starters':
Cost per serving: $2.20
Time to prepare: 20 minutes
2 slices wholemeal bread
1 clove garlic, peeled
1 Tbsp olive oil
1 Tbsp pesto
1 Tbsp grated Parmesan
2-3 Tbsp chopped black olives
1 tsp fresh thyme (or 1/2 tsp dried)
1/4-1/2 tsp salt
1/4 cup pine nuts (optional)
8 large (10 - 12cm) flat, or 12 -16 smaller (6 - 8cm) mushrooms
Black pepper to taste
Tear the bread into smaller pieces and crumb in a food processor. Add the garlic and process briefly. Add all the remaining filling ingredients except the pine nuts and process until just mixed (the mixture should stay as crumbs, not turn to paste). Tip in the pine nuts and whiz again to mix evenly.
Remove and discard the mushroom stems. Arrange the mushrooms (gills up) in a single layer over the bottom of a sponge roll tin or roasting pan. Spoon the filling into the caps, dividing it evenly between the mushrooms and leaving it sitting 'fluffed-up' rather than packed down.
Bake at 220C for 12 - 15 minutes, or until the filling is golden brown. Remove from the oven and leave to stand for about 5 minutes before serving.
Serve as is for a starter, or accompany with a salad and bread as a main.