Stuffed Mushroom Caps
- prep time 0 min
- total time 38 min
- serves 10
6 large button mushrooms or small portabello, about 1 pound/450 g
Olive oil, for drizzling
2 Tbsp butter
1 shallot, minced
1 clove garlic, minced
¼ tsp crushed pepperoncino
2 tsp chopped fresh thyme leaves
3 to 4 tablespoons fresh breadcrumbs
1 pinch Salt and pepper
4 to 6 tablespoons fresh chèvre
1 Tbsp chopped fresh parsley leaves
Broccoli or pea sprouts, for serving
Reduced balsamic vinegar, for serving
1. Heat the oven to 375°F/190°C. Remove the stems from the mushrooms, finely chop, and set aside. Set the caps, holes downwards, on a baking sheet, rub with a little olive oil, and bake 10 minutes to shrink slightly.
2. Meanwhile, melt the butter in a sauté pan and gently fry the shallot until slightly soft, about 3 minutes. Add the chopped mushroom stems until soft, about 5 more minutes. Add the garlic, pepperoncino, and thyme one minute. Stir through all but a tablespoon of the breadcrumbs. Taste, and season the mixture. Mix the parsley and remaining breadcrumbs together in a bowl.
3. Pull the mushrooms from the oven and turn them holes upwards. Season with salt and pepper. Divide the cheese evenly among them, pile on the filling, then scatter the parsley mixture evenly over top. Drizzle with olive oil, and bake until the tops are golden and the filling very hot, about 20 minutes. Serve with watercress or sprouts on the side and a generous swirl of balsamic reduction.
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