Starters
International
InternationalStuffed Mushrooms
Baked mushrooms with a savoury filling, taken from a quick cheese-and-breadcrumb version up to chestnut mushrooms stuffed with a wild mushroom and chestnut duxelles. The tiers escalate in both ingredient and technique.
Vegetarian
Nut-free
Budget version
Chestnut mushrooms filled with garlic breadcrumbs and Cheddar.
Per serving£0.75
Total cost£3.00
Time30 min
Ingredients for 4
- 12 chestnut mushrooms , stalks removed and chopped
- 60 g fresh breadcrumbs
- 1 clove garlic , crushed
- 60 g Cheddar , grated
- 2 tbsp olive oil
- 1 tbsp dried parsley
- salt and pepper , to taste
Method
- Heat the oven to 190C and lightly oil a baking tray.
- Mix the chopped mushroom stalks with the breadcrumbs, garlic, half the Cheddar, the parsley and 1 tablespoon of the oil; season.
- Spoon the filling into the mushroom caps and top with the remaining Cheddar.
- Drizzle with the remaining oil and bake for 20 minutes until golden and bubbling.
- Serve hot.
Equipment
The three ways, side by side
Budget
Chestnut mushrooms filled with garlic breadcrumbs and Cheddar.
Better
Portobellos stuffed with garlic, spinach, cream cheese and Parmesan crumb.
Ultimate
Wild mushroom and chestnut duxelles with thyme, Madeira and a Gruyre gratin.
