Shirley Conran said life was too short to stuff a mushroom. Poppycock. These were worth every one of the very few minutes they took to make.
What to use – served 6 as a side
- 12 large flat mushrooms
- 50g soft white breadcrumbs
- handful of finely chopped shallots
- clove of garlic – crushed
- 30g parsley – chopped
- juice of a lemon
- sea salt
- olive oil
How to use it
Set the oven to 180C. Wash or brush the mushrooms clean. Remove the stalks and finely chop. Put the mushrooms onto a baking tray.
Saute the shallots and chopped mushroom stalks in a little garlic for a minute then put into a mixing bowl.
Finely chop the parsley and add that and the breadcrumbs to the bowl, along with a good pinch of sea salt, lemon juice and a glug of olive oil and mix well. Taste it and adjust seasoning/lemon juice/parsley to taste.
Add a spoon of the mix to each mushroom and gently push down.
Bake for 15 minutes or until golden brown.
Mmm rating: mm mm mm
What to listen to: Cadmus et Hermione
What to watch: Versailles – just to see what all the fuss is about…
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