Another recipe, stuffed mushrooms

19 Jun

I did this as a vegetarian option at a party recently, but it can be meaty. Use large, flat open cup mushrooms. What you use for the filling is up to you. I used antipasti sundried tomatoes and peppers (capsicums). Alternative fillings are chorizo sausage, crisp bacon or whatever you like that is strongly flavoured.

The secret in keeping the filling dry and not leaking mushroom juices is to put a teaspoon of half reconstituted cous-cous in the base of the mushroom before adding the filling. When the mushrooms cook the cous-cous absorbs the excess juices.

Clean the outside of the mushrooms and remove the stalks. If a little old, you can remove the skin of the mushroom, but it is not generally necessary. Place the mushrooms skin down on a greased baking sheet. Put in the half-cooked cous-cous, spread evenly over the gills of the mushroom. Add your chosen filling. Cover with a thick cheese sauce. Cook in a moderate oven (180 C, Gas mark 5) for twenty five minutes, until the mushrooms are thoroughly cooked through and the top of the cheese sauce is browned. Serve hot with a green salad and some crusty bread.


One Response to “Another recipe, stuffed mushrooms”

  1. Ema Jones June 19, 2014 at 12:13 pm #

    Fond of Eggplant-Mushroom grills?
    This is surely gonna help..

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