Tomato-stuffed field mushrooms

Tomato-stuffed field mushrooms

By
From
15 minute vegan
Serves
2
Photographer
Dan Jones

I love these herby mushrooms served over thick slices of toast for brunch. They also make the perfect addition to any pasta dish later in the day.

Ingredients

Quantity Ingredient
4 large field mushrooms
12-16 cherry tomatoes
2 tablespoons olive oil
pinch dried thyme
pinch dried oregano
pinch sea salt

Method

  1. Preheat the oven to 200°C.
  2. Remove the stems of the mushrooms and discard. Arrange the mushrooms on a baking tray, flat-side up, and fill with the cherry tomatoes.
  3. Drizzle with the oil and sprinkle with the thyme and oregano. Bake for 13–14 minutes until tender.
  4. Season with sea salt just before serving.

Tags:
Vegan
vegetarian
blogger
little miss meat free
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