HolisticGirl
Arnold
Lara MGourmet Stuffed Mushroom Recipe
May 31st 2006 12:40
I like to eat these for breakfast with toast and scrambled eggs when I’m feeling decadent on a Sunday morning. They can also work as an enticing appetiser.
Ingredients:
Fetta cheese
Parsley
Pepper
3-4 large mushrooms
Coriander
Method:
Take the mushrooms and remove the stalks, but keep them. The best kind of mushrooms to use are fresh field mushrooms, because they are large, firm, juicy and beautiful. Nevertheless, any kind of mushroom will do, so long as they are big enough for stuffing. Put a little oil in a frying pan and turn up the heat about ¾ of the way. Put the mushrooms pocket down and lay the stalks in the side of the pan. There’s no reason why you shouldn’t eat these too, though they don’t look as fancy.
When the mushrooms slump a little you can turn them over until they become a darker grey and get a little bit soggy. Now pack the pockets with lumps of fresh fetta cheese (not the stuff that comes in a packet) and finely chop some coriander. Stuff this around the edge and on top. Sprinkle the lot with pepper and garnish with a sprig of parsley. You can modify this recipe to incorporate different herbs, such as thyme or mint or whatever you like. I do recommend that you stick with the fetta cheese though.
Enjoy! It's an easy yet impressive gourmet way to start the day.
Ingredients:
Fetta cheese
Parsley
Pepper
3-4 large mushrooms
Coriander
Method:
Take the mushrooms and remove the stalks, but keep them. The best kind of mushrooms to use are fresh field mushrooms, because they are large, firm, juicy and beautiful. Nevertheless, any kind of mushroom will do, so long as they are big enough for stuffing. Put a little oil in a frying pan and turn up the heat about ¾ of the way. Put the mushrooms pocket down and lay the stalks in the side of the pan. There’s no reason why you shouldn’t eat these too, though they don’t look as fancy.
When the mushrooms slump a little you can turn them over until they become a darker grey and get a little bit soggy. Now pack the pockets with lumps of fresh fetta cheese (not the stuff that comes in a packet) and finely chop some coriander. Stuff this around the edge and on top. Sprinkle the lot with pepper and garnish with a sprig of parsley. You can modify this recipe to incorporate different herbs, such as thyme or mint or whatever you like. I do recommend that you stick with the fetta cheese though.
Enjoy! It's an easy yet impressive gourmet way to start the day.
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