Sunday, 6 April 2014

Stuffed mushroom cups

It has been such a busy weekend, topped by the installation of a new fridge! Cleaning it out was worth it, not only do we have more storage from our newer model but i managed to get some ideas regarding what to do with the left overs.

Mushrooms. Love them or hate them. I LOVE them. There are so many mushroom recipes out there but i like to keep them simple with a touch of lemon zest and a luscious stuffing.


While alot of recipes i have read calls for ricotta to be added, i prefer it with loose crumbs using the stalks to add texture to the stuffing. Adding the chives and parmesan also helps to boost flavour without reaching for that salt!

I made this as a side dish with roasted vegetables and chicken. Having a bowl of crumbs left over, i used the remaining to stuff more mushrooms for breakfast- dinner AND breakfast served!

Items you need:

- A punnet of brown mushrooms
- 1 cup of bread crumbs
- 3 tablespoons of olive oil
- 2 tablespoons of water
- 2 tablespoons of freshly chopped chives
- 1 teaspoon of freshly grated lemon zest
- 2 tablespoons of finely grated parmesan

What's Next?

1. Preheat the oven to 160 degrees celsius (320 Fahrenheit). Line a tray with baking paper and set aside.

2. Aside from the mushrooms, combine all the ingredients into a bowl and mix well.

3. Peel the skin off the mushrooms and remove the stalks to leave a 'cup' like well. Do not discard the mushroom stalks.

4. Dice the mushroom stalks and combine it with the bread crumb mixture

5. Using a tablespoon, spoon the mixture into each mushroom cup and press firmly.

6. Place in the oven for 10 minutes till the top is brown. Then place a foil over the tray of mushrooms and bake for a further 10-15 minutes.






1 comment:

  1. This looks fantastic! I love the simplicity of the ingredients. I don't like using ricotta either so I will have to try out this recipe in the very near future! :)

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