Stuffed mushrooms with garlic and Parmesan

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

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:
Recipe author:	Chef
First published:	20th January 2013

Best recipe review No words are needed 5/5 Just a perfect aperitif Susie

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 big breakfast or Portobello mushrooms each for a starter
• Stuffing
• 85 g (3½ oz) butter
• 1 medium onion, peeled and finely chopped
• 3 cloves of garlic, peeled and crushed
• 50 g (2 oz) stale breadcrumbs
• 150 ml (1/4 pint) chicken stock
• 100 g (2 oz) grated Parmesan cheese
• 1 tablespoon freshly chopped parsley
• Wine stock
• 1 small glass white wine or sherry
• 25 g (1 oz) butter

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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