Slow-Roasted Stuffed Swiss Brown Mushrooms

1. Preheat oven to 180°C/160°C fan/350°-375°F/4-5 gas mark.

2. Remove stems from mushrooms and finely dice the stems; heat the oil in a large pan over a medium heat; cook the diced stems and onion and roseemary and sage if using for 4 minutes, until softened, add the minced garlic and cook for another minute; transfer to a medium bowl to cool.

3. Stir in the breadcrumbs, walnuts and half of the pecorino; season with salt and pepper, to taste; spoon the onion/breadcrumb mixture into the mushroom caps.

4. Fit the mushroom caps into a baking pan and scatter with the remaining pecorino; bake for 25 minutes or until golden; scatter with the thyme sprigs and serve.

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Nutrient	Quantity
Total fats	109 g
Energy	963.56 kCal
Fatty acids, total saturated 18:3 undifferentiated	11.336 g
Fatty acids, total saturated 20:1	0.436 g
Fatty acids, total saturated 16:1 undifferentiated	0.109 g
Total lipid (fat)	109 g
Fatty acids, total saturated 16:0	7.63 g
Choline, total	0.436 mg
Fatty acids, total saturated 18:0	2.18 g
Fatty acids, total saturated 18:1 undifferentiated	24.198 g
Fatty acids, total saturated 18:2 undifferentiated	57.661 g
Fatty acids, total polyunsaturated	68.997 g
Phytosterols	191.84 mg
Vitamin K (phylloquinone)	16.35 g
Fatty acids, total saturated	9.919 g
Fatty acids, total monounsaturated	24.852 g
Vitamin E (alpha-tocopherol)	0.436 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sea salt	0	0	0	0
Extra virgin olive oil	2 tablespoons	0	0	0
Rosemary	0	0	0	0
black pepper	0	0	0	0
Garlic Clove	1	0	0	0
walnut	0.5 cup	963.56	0	109
sage	0	0	0	0
thyme	1 sprig	0	0	0
breadcrumb	0.25 cup	0	0	0
yellow onion	1	0	0	0
pecorino cheese	1 cup	0	0	0
brown mushroom	8	0	0	0