Stuffed mushrooms
Bite-sized mushroom caps filled with a garlicky stuffing of their own chopped stalks, breadcrumbs, parmesan and parsley, baked until golden.
Method
- 1
Heat the oven to 200°C and lightly oil a baking dish large enough to hold the mushrooms in one layer.
- 2
Wipe the mushrooms clean, twist out the stalks and chop the stalks finely.
- 3
Melt the butter in a frying pan over medium heat and cook the shallot until soft.
- 4
Add the chopped stalks and garlic and cook until the liquid they release has evaporated.
- 5
Take the pan off the heat and stir in the breadcrumbs, most of the parmesan and the parsley, then season.
- 6
Set the mushroom caps hollow side up in the dish and brush the outsides with a little of the oil.
- 7
Fill each cap with stuffing, pressing it in lightly and mounding it on top.
- 8
Sprinkle over the remaining parmesan and drizzle with the rest of the oil.
- 9
Bake until the mushrooms are tender and juicy and the tops are golden and crisp.
- 10
Leave for a few minutes before serving warm, as the filling holds a lot of heat.
Notes
- Wipe mushrooms rather than washing them. They soak up water and turn soggy in the oven.
- The stuffing can be made a day ahead. Fill and bake the caps just before serving.
- For a main course, use 4 large flat mushrooms, double the stuffing and bake for about 25 minutes.
Equipment
Baking dish, Frying pan, Mixing bowl, Pastry brush, Teaspoon