An endlessly variable concept, the basic principle involves removing the stems from some mushrooms (small, medium or large flat mushrooms all work fine), filling with them a stuffing and baking them. You can pre-bake them with some butter if you like to draw off excess liquid from inside the mushroom but this certainly isn’t essential. Simply stuffing with goats cheese or blue cheese works well but things like herbs, garlic and bacon can also be added. This recipe, like many others, makes full use of the mushrooms by using the chopped stems as the base for the stuffing.
Stuffed Mushrooms
Ingredients
- 700g chestnut mushrooms
- 2 tbsp butter
- 2 cloves garlic, crushed
- 25g breadcrumbs
- 25g freshly grated Parmesan, plus more for topping
- 115g cream cheese
- 2 tbsp freshly chopped parsley
- 1 tbsp freshly chopped thyme
Instructions
- Preheat oven to 200°C. Remove stems from mushrooms and roughly chop stems.
- In a medium pan over medium heat, melt butter. Add the chopped mushroom stems and cook for about 5 minutes until most of the moisture is out.
- Add the garlic and cook until fragrant (about 1 minute) then add the breadcrumbs and let them toast slightly (about 3 minutes). Season with salt and pepper then remove from the heat and let the mixture cool slightly.
- In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more Parmesan.
- Place the stuffed mushroom caps in a baking dish with some butter and bake until the mushrooms are soft and the tops are golden, 20 minutes.