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Mushroom Caps Stuffed With Brie On Wholemeal Croutons

Veggie.Lover's picture
Ingredients
  Field mushrooms 4 Large
  Garlic 1 Clove (5 gm), chopped
  Onion 1 Small, chopped
  Walnuts 2 Ounce, finely chopped (50 Gram)
  French butter 2 Ounce (Soft, 50 Gram)
  Ripe brie cheese 2 Ounce (Or Mature 50 Gram)
  Sea salt To Taste
  Freshly ground black pepper To Taste
  Mace 1 Pinch
  Fresh parsley 1 Tablespoon, chopped
  Fresh tarragon 1 Tablespoon, chopped
  Egg 1 , beaten
  Wholemeal breadcrumbs 2 Ounce (50 Gram)
  Wholemeal bread slices 4 , cut into perfect squares, slightly larger than mushrooms
Directions

GETTING READY
6. Wash the mushrooms and remove the stalks
7. Clean the caps and the stalks and dry completely
8. Chop the stems finely and mix the stems with the garlic, onion and the walnuts.
9. Set aside till needed

MAKING
10. In a large bowl, cream the butter and Brie together
11. Blend this mixture with the mushroom mixture
12. Add the seasoning, mace and herbs.
13. Slowly beat in the egg and breadcrumbs to form a smooth doughy paste.
14. Prepare an ovenproof dish by greasing it
15. Tip in the mushroom caps and arrange them uniformly
16. Divide the paste into four balls and place each on the upturned mushroom caps
17. Bake in a hot oven, 400°F/200°C (Gas Mark 6), or place under a hot grill, for 10 minutes or until the filling is golden

FINALIZING
18. Fry or grill the croutons of bread

SERVING
19. Serve the mushrooms on the croutons of bread

Recipe Summary

Dish: 
Stuffing

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