Difference between revisions of "Anitra's stuffed mushrooms"

Revision as of 10:40, 7 November 2010

Anitra's cooked mushrooms

Anitra's stuffed mushrooms

Anitra's stuffed mushrooms - about this recipe

The lovely Anitra gave us two huge portabello-style mushrooms, so they just had to be stuffed!

The biggest mistake I seem to make with stuffed mushrooms is to make more stuffing than there is room for in the mushrooms. Think space!

This recipe is a more a kind of Jamie Oliver-esque idea than a measured recipe, so think about the flavours you fancy and the available space.

Servings

Enough to fill two HUGE portabello mushrooms

Ingredients

• 2 huge portabello mushrooms, the size of small umbrellas
• 1 clove of garlic, peeled and crushed
• 4 small spring onions, finely chopped
• 50 g home smoked bacon, or ham etc, finely chopped
• About 3 to 4 tablespoons full of grated Cheddar cheese
• Good glug or two of garlic olive oil
• Big handful of parsley, chopped
• 3 tablespoons breadcrumbs
• Pinch of sea salt
• Pinch of chili flakes

• A capful of dry sherry for each mushroom

Method

1. Pre-heat the oven to 190° C (375° F - Gas 5), I would normally cook stuffed mushrooms at 180° C (350° F - Gas 4) but these are huge.
2. Brush the mushrooms clean, don't wash them
3. Cut the stalks out and chop them finely
4. Place the mushrooms on greased spots on a baking tray
5. Add the rest of the ingredients apart from the sherry to a small bowl, with nice clean hands, scrunch everything together so it's really well mixed
6. The home smoked bacon we use does not need cooking, if you are using a meat the needs cooking I would sauté it separately for a few minutes first
7. Pack the mixture into the mushrooms
8. If you've judged it correctly, you should have nothing left over!
9. Drizzle a little olive oil over each mushroom
10. Bake in the pre-heated oven for 15 to 20 minutes
11. When there is 5 minutes cooking time left, pour a capful of sherry over each mushroom