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Herb Stuffed Mushrooms

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  Open mushrooms 12 Medium
For the filling
  Onion 1 Medium
  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
  Salt 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 190°C/375°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.

Recipe Summary

Side Dish

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Herb Stuffed Mushrooms Recipe