Stuffed mushrooms

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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