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Fabulous snack or side dish this, and even suitable as marvelous mains for vegetarians.

Baked Crumbed Mushrooms


  • 50 g ( pack) salticrax crackers, Mediterranean flavour
  • 50 g finely chopped walnuts
  • 10 ml finely chopped garlic
  • 65 ml finely chopped sage leaves (or 30 ml dried)
  • 250 ml grated mozzarella cheese
  • 90 ml olive oil
  • 90 ml melted butter
  • 16 - 24 large portebellini mushrooms
  • salt and freshly-milled black pepper


Place the crackers in a plastic bag and crush coarsely. Place the crumbs in a mixing bowl and add the nuts, garlic, sage, cheese, olive oil and melted butter and mix lightly.

Twist the stalks from the mushrooms and chop or grate finely and add to the biscuit mixture.

Place the mushroom caps on a baking sheet and season. Pile the biscuit mixture into the mushroom caps and bake in a pre-heated oven at 200C for 8 - 10 minutes or until the mushrooms are cooked. Serve hot.

Serves 4 6