Super delicious, versatile and packed full of vitamins and minerals; mushrooms are a vegetarians best friend. And, one of the best was to enjoy them, is stuffed with breadcrumbs, a couple of favourite ingredients and roasted to perfection in the oven. This recipe is a great vegetarian main, appetizer or even side dish. Perfect for a dinner party but equally as good as a quick meal on a busy week night. If serving as a main, accompany with a crisp salad or steamed veggies.

To make great party food you could stuff small button mushrooms and accompany with the tahini sauce for dipping. Make sure you use fresh breadcrumbs and nice big mushrooms. Accompanied with the simple tahini yoghurt sauce this stuffed mushroom dish is an absolute favourite.

Vegetarian Stuffed Mushrooms w/ Pine Nuts & Feta
Preparation time: 25-30mins // Serves 4 (as a main)

• 8 large Portobello mushrooms, stems removed
• 1 brown onion, finely diced
• 2 garlic cloves, finely diced
• 1 red chilli, diced (optional)
• 3 cups fresh breadcrumbs (3-4 slices of wholegrain bread roughly diced)
• 2 tbs olive oil
• ½ cup pinenuts, roughly diced
• 3 tbs parsley, roughly chopped
• 125g (4.5 oz) feta cheese, crumbled (omit if vegan)
• 2 tbs lemon juice

Tahini Yogurt Sauce

• ¼ cup tahini paste
• 1 tbs olive oil
• 1 tbs lemon juice
• 2 cups plain natural set dairy or non-dairy yoghurt
• 1 tsp grated lemon zest

Preheat the oven to 180°C/356°F

Set the mushrooms on a lightly greased baking tray; cup side up.

Heat 1 tablespoon of olive oil in a medium saucepan. Cook the onion over a medium heat for 3-4 minutes, add the garlic and chilli and cook for a further minute.

Add the pinenuts and continue to cook over a medium heat for another 3-4 minutes until they start to golden; add the breadcrumbs and toss through until well combined.

Remove from heat, add the parsley, feta, lemon juice and season with salt and pepper to taste; combing all ingredients well adding a little extra oil if the mixture is too dry.

Top each mushroom with 2 heaped tablespoons of stuffing. Drizzle with extra olive oil and place in pre-heated oven. Bake for 15-20 minutes until golden.

Meanwhile to make the sauce whisk the tahini, lemon juice and olive oil together until smooth, gradually stir in the yoghurt and lemon zest, season with salt and pepper to taste; set aside.

Serve the mushrooms while still warm drizzled with the tahini sauce and garnished with a little fresh rosemary.

Great as a main meal with a crisp salad or steamed vegetables or an impressive appetizer for guests… om numnumnumnummmmm