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Garlic Mushrooms #2

ingredients

16 open mushrooms, about 3 cm (1 1/2 in) across
2 slices wholewheat bread, crumbled
125 ml (1/4 pt) warm milk
4 cloves garlic
75 g (3 oz) fresh mixed herbs, chopped
a little oil
salt and freshly ground black pepper
few sprigs of watercress

method

1. Preheat the oven to 180°C (350°F) Gas 4.

2. Wipe the mushroom caps clean. Remove, chop and reserve the stalks.

3. Soak the breadcrumbs in milk until soft, then squeeze out excess milk.

4. In a mortar, pound the garlic with herbs and enough oil to make a paste.

5. Pound in the stalks. Mix together with the breadcrumbs and season well with salt and pepper.

6. Spoon the filling into the mushroom caps and arrange them in a lightly oiled ovenproof dish.

7. Bake for about 15 minutes in the preheated oven until mushrooms are soft and juicy and filling has crisped a little on the top.

8. Serve hot, garnished with sprigs of watercress.

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