ingredients
serves 4
2 tbsp sunflower oil
8 large flat mushrooms, wiped
1 onion, chopped
1 garlic clove, crushed
1/4 cup porridge oats
1/2 pound can chopped tomatoes with herbs
1/2 tsp hot pepper sauce
1/4 cup pine nuts
1/4 cup freshly grated Parmesan cheese
salt and ground black pepper
method
1. Preheat the oven to 190°C/375°F. Use a little of the oil to grease a shallow ovenproof dish lightly. The dish should be large enough to hold the mushroom caps in a single layer. Remove the mushroom stalks, chop them roughly and set them aside. Reserve the whole caps.
2. Heat the oil in a small saucepan and saute the onion, garlic and mushroom stalks until softened and lightly browned. Stir in the oats and cook for 1 minute more.
3. Stir in the tomatoes and hot pepper sauce and add salt and pepper to taste. Arrange the mushroom caps, gills uppermost, in the prepared dish. Divide the stuffing mixture between them.
4. Sprinkle the pine nuts and Parmesan cheese over the stuffed mushrooms. Bake for 25 minutes until the mushrooms are tender and the topping is golden brown.
