Recipe by: Anne Morton, Food Writer, Winner of Meadows Recipe 'Plate' Competition

These mushrooms are delicious for an entree or with the addition of jacket potatoes and salad greens make an interesting vegetarian meal.

6 large Portabello mushrooms
Lemon pepper
1/4 cup each finely chopped pistachios, almonds and hazelnuts
6 white button mushrooms - finely chopped
1/4 cup sliced black olives
Zest and juice of 1/2 lemon
2 tbsp dried white breadcrumbs
1/4 tsp each salt and ground pepper
2 tbsp extra virgin olive oil
1 egg
Sesame seeds
Shaved parmesan

Using a damp paper towel, wipe mushrooms.  Place into a lightly oiled baking dish.  Season with salt and a generous sprinkling of lemon pepper.  Set aside.  Using a non-stick pan, dry toast pistachios, almonds and hazelnuts until golden (approx 10 minutes) stirring continuously.  Remove from heat.  Add white buttons, olives, lemon zest, juice, breadcrumbs, salt, pepper, oil and egg.  Mix well.  Divide mixture into 6.  Carefully mould a portion over each mushroom, covering cap completely.  Sprinkle with sesame seeds and shaved parmesan.  Drizzle a little olive oil over each cap.

Bake at 180C for 20 minutes or until tender.  Lemon wedges and a sprig of parsley make a good garnish.

Serves 6