Continental · serves 2
Stuffed Mushrooms
Twenty-five minutes, looks like a restaurant starter, works as a light dinner.
Ingredients
- 16 large mushrooms
- 1 cup grated cheese
- 1/2 cup breadcrumbs
- 6 garlic cloves
- 1 onion, finely chopped
- 1/4 cup parsley or coriander
- 2 tbsp butter
- 1 tsp chilli flakes
- Olive oil
Method
- Pull the stems out and chop them finely — they go in the filling, not the bin.
- Cook the chopped stems with onion and garlic in butter until every bit of water has gone. Wet filling floods the caps.
- Off the heat, mix in breadcrumbs, half the cheese, herbs, chilli flakes, salt and pepper.
- Rub the caps with olive oil and salt, sit them hollow side up.
- Fill generously, rest of the cheese on top.
- 200°C for 18 minutes till browned and bubbling. Rest 5 minutes — the insides are molten.