Stuffed Garlic Mushrooms Recipe
Summary
Preparation Time8 MinCooking Time45 Min
Ready In53 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Open cap mushrooms - 4 large | ||
| Garlic | 2 Clove (5gm) | |
| Spring onions | 3 | |
| Tomato | 1 Large, chopped | |
| Lemon juice | 2 Tablespoon | |
| Parsley | 2 Tablespoon, chopped | |
| Thyme | 1 Teaspoon, chopped | |
| White breadcrumbs | 50 Gram | |
| black pepper | 1 | |
| Parsley and thyme sprigs - to garnish | ||
Directions
GETTING READY
1) With kitchen paper, wipe and clean the mushrooms.
2) Remove the stalks and finely chop them.
MAKING
3) In a small saucepan, place the chopped stalks, garlic, spring onion, tomato and lemon juice.
4) Cook gently for 3-5 minutes until the vegetables are tender.
5) Remove the pan from the heat and stir in the herbs and breadcrumbs.
6) Mix well and season with pepper.
7) In an ovenproof dish, place the mushrooms and divide the filling between them.
8) In a preheated pan, cook the mushrooms for about 20 minutes, or until the mushrooms are tender.
SERVING
9) Garnish with sprigs of parsley and thyme and serve immediately.
1) With kitchen paper, wipe and clean the mushrooms.
2) Remove the stalks and finely chop them.
MAKING
3) In a small saucepan, place the chopped stalks, garlic, spring onion, tomato and lemon juice.
4) Cook gently for 3-5 minutes until the vegetables are tender.
5) Remove the pan from the heat and stir in the herbs and breadcrumbs.
6) Mix well and season with pepper.
7) In an ovenproof dish, place the mushrooms and divide the filling between them.
8) In a preheated pan, cook the mushrooms for about 20 minutes, or until the mushrooms are tender.
SERVING
9) Garnish with sprigs of parsley and thyme and serve immediately.
Chef
