Heres a quick, meat-free midweek treat that’s on the table in under half an hour, by chef Matt Moran.


  • 3 slices sourdough
  • ¼ cup (60ml) extra virgin olive oil
  • ½ bunch oregano, leaves picked and chopped
  • 1 tbs thyme leaves
  • ½ bunch flat-leaf parsley, leaves picked and chopped, plus extra to serve
  • 2 garlic cloves, finely grated
  • 50g pine nuts, chopped
  • Finely grated zest and juice of 1 lemon
  • 2 tbs white wine
  • 50g parmesan, finely grated, plus extra to serve
  • 8 portobello mushrooms
  • Green salad to serve


Preheat oven to 200°C.

Tear bread into rough crumbs. Place in a bowl with olive oil and toss to coat. Add oregano, thyme, parsley, garlic, pine nuts, lemon zest, wine and parmesan. Toss to combine.

Place the mushrooms on a lined baking tray, stalk side up. Divide the stuffing between the mushrooms and press down to compress slightly.

Roast for 20 minutes or until the stuffing is slightly golden and the mushrooms are tender.

Drizzle with lemon juice, top with extra parmesan and parsley leaves, and serve with a green salad.

-By chef Matt Moran