Ingredients

• 1/2 kg - mushrooms, stalks removed
• 4 tbsp - olive/salad oil
• 2 tbsp - vinegar/lemon juice
• 1 tsp - chopped garlic
• 1 tsp - oregano
• fresh ground pepper
• salt to taste
• For filling:
• 2 tbsp - roasted chopped nuts
• 1 tbsp - shredded garden herbs
• 2 green chillies, seeded and chopped
• 1 tbsp - chopped pickled onions
• 3 tbsp - fresh whole wheat breadcrumbs
• mushroom liquid to bind
• To finish:
• croutes of bread, crisp and buttered
• grated cheese
• chopped herbs

How to Make Stuffed Mushroom Salad

• Place mushrooms in a bowl.
• Whisk together oil, vinegar, garlic, oregano and seasoning.
• Pour over mushrooms.
• Cover and chill overnight.
• Combine filling ingredients. Binding it with drained mushroom liquid.
• Season and fill into mushroom cavities.
• Set on crisp bread rounds.
• Garnish with cheese and herbs before serving.