Serves 6
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To serve

  1. Remove the stems from the mushrooms and chop them finely, leaving the mushroom cap whole. Set these aside.
  2. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.
  3. Place the mushroom caps on a baking tray and drizzle with olive oil, season with salt and pepper, and roast in the oven for 15 minutes. Set aside.
  4. Heat vegan butter (olive oil will also do the trick) in a large pan over a medium heat, add the onion and cook for 4-5 minutes. Add the chopped mushroom stems and cook for another 2-3 minutes, then add the garlic. Cook for one minute, and remove from the heat.
  5. Add the breadcrumbs, parsley, thyme, walnuts, lemon zest and some salt and pepper. Mix everything together.
  6. Stuff the mushrooms with the breadcrumb mixture.
  7. Bake for 15 minutes, or until the breadcrumbs are golden and crispy on top. Squeeze the lemon juice over the mushrooms before serving, and top with vegan Parmesan, vegan pesto and rocket.

Nutrition Facts

Per serving: 286kcals, 20.1g fat (2.2g saturated), 20.8g carbs (1.9g sugars), 9.8g protein, 4g fibre, 0.91g sodium

Dairy-freeDinnerStartersVeganFreezer-friendlyDiabetic-friendlyLunch & snacksLow-fatSpecial OccasionsDinner partyBudget mealsMake it HealthyVegetarian

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