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WORDS BY MARK KENDRICK

PARMIGIANA

The traditional Italian parmigiana uses eggplant, although we’re more familiar with the favourite chicken or veal parma down at the pub. Here’s our mushy mushroom version of the Italian favourite.

GUIDE

MUSHY MUSHROOM

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Method

1. Preheat camp oven to medium-high temperature.

2. Heat olive oil in large frypan over medium heat. Add the garlic and onion, stirring for 2-3 minutes or until onion is soft.

3. Add tomato passata and simmer for 10 minutes or until thickened. Stir through beans and most of the basil leaves.

4. Place mushrooms on a lined baking tray, trim to fit if required. Spoon over tomato mixture and top with cheese. Bake in camp oven for 15-20 minutes on medium-heat or until mushroom is tender and cheese is golden-brown. Garnish with leftover basil leaves.

Ingredients

Two cloves garlic, thinly sliced

½ onion, any colour

One cup tomato Passata

Two cups canned cannellini beans, drained

½ bunch fresh basil, leaves picked

Four portobello or field mushrooms of large size

Handful of full-fat three cheese mix, grated

Serves: 4
Prep time: 20 minutes 
Cook time: 20 minutes

GUIDE

The traditional Italian parmigiana uses eggplant, although we’re more familiar with the favourite chicken or veal parma down at the pub. Here’s our mushy mushroom version of the Italian favourite.

WORDS BY MARK KENDRICK

MUSHY MUSHROOM

PARMIGIANA

THERMOS is a registered trademark in over 115 countries. © 2016, 2019 Thermos PTY Ltd.   

SCROLL TO CONTINUE WITH CONTENT

ADVERTISEMENT

Ingredients

Two cloves garlic, thinly sliced

½ onion, any colour

One cup tomato Passata

Two cups canned cannellini beans, drained

½ bunch fresh basil, leaves picked

Four portobello or field mushrooms of large size

Handful of full-fat three cheese mix, grated

Method

1. Preheat camp oven to medium-high temperature.

2. Heat olive oil in large frypan over medium heat. Add the garlic and onion, stirring for 2-3 minutes or until onion is soft.

3. Add tomato passata and simmer for 10 minutes or until thickened. Stir through beans and most of the basil leaves.

4. Place mushrooms on a lined baking tray, trim to fit if required. Spoon over tomato mixture and top with cheese. Bake in camp oven for 15-20 minutes on medium-heat or until mushroom is tender and cheese is golden-brown. Garnish with leftover basil leaves.

Serves: 4
Prep time: 20 minutes 
Cook time: 20 minutes