25 MIN


Serving amount:
  • 1 butter piece
  • 1 panko breadcrumbs sachet
  • 1 desiree potatoes
  • 1 leek
  • 4 field mushrooms
  • i broccolini bunch
  • 1 silverbeet stalk
  • 1 garlic clove
  • 1 parsley bunch

Pantry staples: Salt, milk, pepper, cooking oil

Allergens: Garlic, wheat, gluten, yeast, dairy

Specialised equipment: Lined baking tray, potato masher (optional)

Chef's note:  Pomme puree is really just a fancy way of saying mashed potatoes. We think they should be very smooth and rich with lots of butter, the true French way! To obtain a smoother pomme puree, mash the potatoes using a ricer or push them through a sieve into a large bowl.

* Parsley, garlic and leek may be split across various dishes so make sure you read each recipe carefully before you begin cooking. 


1. Prepare the ingredients

Preheat oven to 200C fan forced. Clean the vegetables. Soften the butter by leaving it at room temperature. Peel and cut the potatoes into small pieces. Remove tough ends of the broccolini. Carefully remove and finely chop the stems of the mushrooms. Finely chop the silverbeet stems, silverbeet leaves and 1 teaspoon per person of parsley* leaves. Mince 1 clove of garlic* per 2 people. Thinly slice 1 tablespoon per 2 people of leek*.

2. Make the parsley and garlic butter

Mix the garlic and parsley with 2 teaspoons of butter per person. Season with salt and pepper.

3. Roast the mushrooms

Gently spread a little of the garlic and parsley butter on the inside of the mushrooms and place them stem side up onto a lined baking tray. Place in the oven and bake for 10 minutes or until the mushrooms are tender.

4. Make the pomme puree

Meanwhile, bring a saucepan of salted water to the boil. Add the potatoes and cook for 8 minutes or until tender. Drain the water, return the potatoes to the saucepan and mash using a potato masher or fork until smooth. Stir through 2 teaspoons of butter per person and enough milk to make a smooth, creamy mash. Season to taste with salt and pepper.

5. Make the filling

Heat a splash of cooking oil in a frying pan over medium heat. Add the the silverbeet stems and leek for 1 minute then add the silverbeet leaves and a splash of water. Stir until the leaves are wilted. Stir through 2 tablespoons of the pomme puree per person.

6. Fill the mushrooms

Divide the silverbeet filling evenly between the mushrooms and sprinkle enough breadcrumbs to cover the mushrooms. Divide the remaining garlic and parsley butter onto the mushrooms. 

7. Finish cooking the mushrooms and broccolini

Place the broccolini onto the baking tray with the mushrooms (or on an additional tray if they do not fit). Bake for 5 minutes or until the breadcrumbs are golden brown and the broccolini is tender.

8. To serve

Serve the stuffed mushrooms with the pomme puree and broccolini.