Herb Stuffed Mushrooms
|Open mushrooms||12 Medium|
|For the filling|
|Garlic||2 Clove (10 gm)|
|Sunflower oil||1 Tablespoon|
|Butter||1 Ounce (25 Grams)|
|Feta cheese/Cream cheese||2 Ounce (50 Grams)|
|Breadcrumbs||2 Ounce (50 Grams, Soft White / Wholemeal)|
|Chopped parsley||2 Tablespoon|
|Chopped oregano||1 Teaspoon|
|Finely grated lemon rind||1 Teaspoon|
|Lemon juice||2 Teaspoon|
|Freshly ground black pepper||To Taste|
Wipe the mushrooms or wash them in cold water; do not peel them, as much of the flavour is lost by doing this.
Remove the stalks from the mushrooms and chop them; leave the caps whole.
Peel and finely chop the onion and garlic.
Heat the oil with the butter and cook the onion and garlic with the mushroom stalks for 5 minutes.
Remove from the heat and add the rest of the ingredients for the stuffing.
Mix well, season to taste.
Spoon over the dark side of the mushrooms.
Place these in a greased dish and bake for 15 minutes in a preheated oven, set to 190Â°C/375Â°F, Gas Mark 5.
If preferred, you can cover the dish and bake for approximately 5 to 6 minutes in the microwave on FULL POWER.
Serve as an hors d'oeuvre, a snack or an accompaniment to main dishes.