Stuffed Mushrooms

Steven Thomas

Tasty appetiser in the shape of the mushroom. My favourite flavour combination is Tapenade, Dijon Mustard and Fresh Basil.

12 medium sized mushrooms with open caps cleaned
2 cloves garlic minced (or chopped onion)
Handful of yellow cheese grated (or cottage cheese or blue cheese)
2 tablespoons of parmesan cheese grated
1/4 cup of breadcrumbs
Choice of flavour: Tapenade i.e. chopped olives, Mustard, Chopped fresh herbs (Basil, Coriander, Parsley), Soy Sauce,
Worcestershire Sauce Peanut butter, crushed or ground nuts (walnuts, pine nuts)
Salt and pepper
Parmesan cheese shavings

Pull out mushroom stalks.
Place 2/3 of mushrooms on a greased baking tray, with cups up most.
Mulch stalks and the remaining 1/3 of the mushrooms.
Add garlic to mulched mushrooms
Fry gently until starting to soften.
Remove from heat
Mix cheeses, breadcrumbs, salt, pepper and chosen flavour with cooked mushroom mixture .
Fill each of the open mushrooms.
Bake for 20 min at 200º C (or grill for 5-10 min under hot)
Garnish the stuffed mushrooms with parmesan.
Serve immediately