Stuffed Mushrooms

250g mushroom caps (smoked, optional)
1 cup cooked rice
Any or all of the following fresh herbs to taste: basil, parsley, oregano, coriander, sage, chives
1 spring onion
50g mozzarella cheese
3 eggs
! cup plain flour (potato starch for GF option)
Bread crumbs (polenta for GF option)
8 cherry tomatoes diced
Salt and pepper
Oil for frying

Remove stalks from mushrooms and dice the stalks. Mix stalks, rice, cheese, herbs, tomato and spring onion together. Season to taste. Add an egg if the mixture is too dry to hold together. Form into the same number of balls as you have mushroom caps. Press the mixture into each mushroom. Dust the mushroom in flour then coat with remaining egg then press on the crumbs or polenta. Fry until golden brown. Serve with hollandaise sauce.


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