Anne Morton's Nutty Portabello Mushrooms

Recently my friends at Meadow Mushrooms held a recipe competition and fellow Wellington food writer Anne Morton won the prize with the following recipe:

Anne says 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 tablespoons dried white breadcrumbs
1/4 teaspoon each salt and ground pepper
2 tablespoons extra virgin 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 peppers. Set aside.

Using a nonstick pan, dry roast pistachios, almonds and hazelnuts until golden (approximately 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 six. Carefully mould a portion over each mushrooms, 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 t ender. Lemon wedges and a sprig of parsley make a good garnish.