January 02, 2018
Fresh Tomatoes, Main Dish, Pork,
Ham, Dairy, Vegetables, Mushrooms, Budget-Friendly, Quick Meals, Entertaining, Weeknight Meals, Oven Bake, Stove Top, Diabetic, Low Fat more
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"From May/June '17 Australian B.H.& G. Diabetic Living."
Preheat oven to 190C Fan forced.
Line a medium baking dish with baking paper and arrange the mushrooms in the base of the dish, top side down.
Finely chop mushroom stalks.
Heat the oil in a medium non-stick frying pan over medium heat and add the mushroom stalks, garlic, zucchini, onion and prosciutto to the pan and cook, stirring often, for 6 to 7 minutes or until onion softens and then add tomatoes to the pan and increase heat to high and cook, stirring, for 2 minutes or until tomatoes soften.
Combine the herbs and parmesan in a bowl and add half to the pan and stir well to combine.
Divide the filling between mushrooms and sprinkle over breadcrumbs and bake mushrooms for 15 minutes or until tender.
Sprinkle mushrooms with the remaining herb mix and serve with rocket leaves and lemon wedges.
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