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
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.
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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