Italian ingredients used to stuff jumbo mushrooms with zesty flavour

These extra-large mushrooms hold more filling and thus make an excellent vegetable accompaniment for dinner. Or serve them as part of an antipasto platter.

Italian Stuffed Mushrooms

8 large jumbo fresh mushrooms
125 ml (1/2 cup) fresh breadcrumbs
50 ml (1/4 cup) shredded mozzarella cheese
2 finely minced garlic cloves
4 finely chopped pitted black olives
30 ml (2 tbsp) finely chopped sun-dried tomatoes in oil
30 ml (2 tbsp) finely chopped marinated artichoke hearts
30 ml (2 tbsp) finely chopped green or sweet onion
30 ml (2 tbsp) light mayonnaise
2 ml (1/2 tsp) dried oregano or basil
50 ml (1/4 cup) olive oil
15 ml (1 tbsp) grated Parmesan cheese
Remove stems from mushrooms and chop finely. In a medium bowl, combine chopped stems, breadcrumbs, mozzarella, garlic, olives, tomatoes, artichokes, onion, mayonnaise and oregano; mix well. Brush oil on outside of mushroom caps.
Spoon filling evenly into caps, mounding as necessary, and place in a shallow baking pan. Sprinkle Parmesan on top. Bake in a 220 C (425 F) oven for 15 to 20 minutes or until mushrooms are heated through.
Makes 4 main-course or 8 appetizer servings.
Nutritional information per serving (values have been rounded to nearest whole number): 233 calories, 5 g protein, 20 g fat, 10 g carbohydrates, 3 g fibre.