Mushroom Caps Stuffed With Brie On Wholemeal Croutons Recipe
Summary
MethodStuffed
Ingredients
| Field mushrooms-4 large | ||
| Garlic-1 clove -chopped | ||
| Onion-1 small -chopped | ||
| Walnuts-2 oz (50 g)-chopped finely | ||
| French butter-2 oz (50 g)-soft | ||
| Brie cheese-2 oz (50 g)-mature | ||
| Sea salt and freshly ground black pepper | ||
| Mace-pinch | ||
| Parsley and tarragon-1 tablespoon each-fresh chopped | ||
| Egg | 1 , beaten | |
| Breadcrumbs-2 oz (50 g)-wholemeal | ||
| Wholemeal bread-4 slices-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
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
Chef
