1. Using a damp paper towel wipe mushrooms. 2. Place into a lightly oiled baking dish. Season with salt and a generous sprinkling of lemon pepper. Set aside. 3. Using a non-stick pan, dry toast pistachios, almonds and hazelnuts until golden (approx 10 mins). Stir continuously. Remove from heat. Add white buttons, olives, lemon zest, juice, breadcrumbs, salt, pepper, oil and egg. Mix well. 4. Divide mixture into 6. Carefully mould a portion over each portabello mushroom, covering gills completely. Sprinkle with sesame seeds and shaved parmesan. Drizzle a little olive oil over each mushroom. 5. Bake at 180c for 20 minutes or until tender. Lemon wedges and a sprig of parsley make a good garnish. ---------------------------------------------------------------------------
Nutrition
Ingredients
