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Steven Thomas

Stuffed Mushrooms

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

Ingredients
  

  • 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

Method
 

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