Stuffed mushrooms with garlic and Parmesan

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Stuffed mushrooms with garlic and Parmesan
Stuffed mushrooms with garlic and Parmesan
Servings:Serves 4
Calories per serving:379
Ready in:50 minutes
Prep. time:20 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:20th January 2013

These make a great starter or an accompaniment to a main meal. Beware, they are moorish and very filling.


Ingredients

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  • Enough mushrooms for four people - dependent upon size, (of the mushrooms, not the people!) - 2 big breakfast or Portobello mushrooms each for a starter. If the mushrooms are small, about 20 will be more than enough.

Stuffing

Wine stock

Mise en place

  • Preheat the oven to 175°C (350°F - gas 4)

Method

  1. Brush the mushrooms clean, don't wash them.
  2. Remove the stems from the mushrooms and finely chop them.
  3. Melt 100g of butter fry the garlic until it colours, don't burn it.
  4. Add the onions and mushroom stems and fry for about 5 minutes.Add the chicken stock, bring to the boil, reduce the heat and simmer until it has reduced by half
  5. Take off the heat and add the remaining stuffing ingredients and mix well.
  6. Stuff the mushrooms with this mixture and lay them out on a greased oven tray.
  7. Melt 1 tablespoon of butter in a pan and whisk in the wine, pour this wine stock over the mushrooms and bake for 15 minutes.

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