Portabello mushrooms make a wonderful tray for filling as they are solid and can withstand the oven without turning mushy.
They have quite an earthy flavour compared to smaller button mushrooms and make a wonderful starter or supper dish
Recipe for6
Stuffed Mushrooms Recipe
Portabello mushrooms make a wonderful tray for filling as they are solid and can withstand the oven without turning mushy....
Ingredients
| 500g | large flat mushrooms |
| Olive oil | |
| Steenbergs Organic Perfect Salt Seasoning | |
| 65g | fresh parsley or organic parsley finely chopped |
| 2 | slices of dry white bread, crusts removed |
| 2 | garlic cloves, crushed and finely chopped |
| 2 tbsp | cognac |
Method
- Wash the mushrooms and peel, then cut off the stalks. Sauté in 2 - 3 tbsp of olive oil for 5 minutes, then sprinkle with Perfect Salt Seasoning and turn over once to brown all over. Arrange them on a baking tray - stem-side up.
- To make the stuffing, chop the stalks and parsley then crumble the bread finely. Moisten with cognac, if using, and with 2 - 3 tbsp olive oil and mix well. Press the stuffing into the flat mushrooms and grill for 5 minutes. Serve hot.
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