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Stuffed Mushrooms

Preparation time 15 minutes,
Cooking time 30 minutes,
Oven temperature 180°C, 350°F, gas 4,
Calories 295 per portion

ingredients

serves 4
12 large mushrooms
1 clove garlic, crushed
1 onion, finely chopped
50 g (2 oz) butter
3 tablespoons oil
50 g (2 oz) fresh breadcrumbs
50 g (2 oz) Parmesan cheese,
grated salt and pepper
Garnish
tomato wedges watercress sprigs

method

1. Remove the stems from the mushrooms and chop the stems finely. In a small saucepan, cook the garlic and onions in 25 g (1 oz) of the butter and 1 tablespoon of the oil until soft.

2. Add the chopped mushroom stems and stir over a moderate heat for about 5 minutes. Remove from the heat. Mix in the remaining oil, the breadcrumbs and Parmesan. Season to taste.

3. Stuff the mushroom tops with the mixture. Top each cap with a dot of the remaining butter.

4. Arrange the mushrooms in a shallow well-oiled ovenproof dish and bake in a moderate oven for about 25 minutes. Serve hot, garnished with tomato wedges and watercress sprigs.

Microwave Tip
Microwave the onion and garlic on full power for 4 minutes. Add chopped mushroom stems and cook 2 minutes. Cook filled mushroom tops in two batches (as shown) on full power for 3 - 4 minutes.

What did you think?

32 people have helped to review this recipe. Thankyou!

STUFFED MUSHROOMS
posted by SANDRA DACK @ 02:59PM, 10/21/10
Cooked this for my husband who enjoyed them
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