Herb-stuffed mushrooms

AT A GLANCE

  • Serves 6 people

These little mushrooms are simple to make and so tasty. They can be made ahead of time and are just as good at room temperature as they are warm.

  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • 500 gm (about 18) cup mushrooms, stalks finely chopped
  • 5 garlic cloves, finely chopped
  • 35 gm (½ cup) fresh sourdough breadcrumbs
  • 1 tbsp finely chopped flat-leaf parsley
  • 1 tbsp coarsely chopped thyme leaves
01   Heat oil in a large frying pan over medium heat, then sauté mushroom stalks and garlic until fragrant (1-2 minutes). Add breadcrumbs and stir until golden brown (4-5 minutes). Remove from heat, add herbs, season to taste and set aside.
02   Preheat oven to 180C. Place mushrooms cup-side up on an oven tray, spoon breadcrumb mixture into each, then drizzle with oil and roast until mushrooms are tender (8-10 minutes). Serve warm or at room temperature.

Topics:

FAST, MUSHROOMS, PARSLEY, VEGETARIAN, DRINK SUGGESTION, SNACK, PICNIC, FRENCH, THYME, GARLIC, BREAD

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

WHITE BORDEAUX. , suggested by MAX ALLEN

FEATURED IN

Oct 2014

Oct 2014

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