Recipe: Stuffed Garlic Mushrooms
This recipe is so easy to put together, I often let my kids make them, under my supervision of course! I tend to make them for take on picnics, or if we have visitors coming over around afternoon tea time, I generally serve these up. So far, there has never been enough to go around!
350g large field mushrooms
4 cloves of garlic
175g unsalted butter
50g white bread crumbs
salt and cayenne pepper (for seasoning)
Preheat oven to 190 degrees Celsius
Clean and remove stem from each mushroom.
Peel and crush garlic cloves. Make sure the pieces are small so that the garlic taste is not too strong.
Arrange your mushrooms top down (brown section up) on a lined baking tray.
Mix your crushed garlic and butter in a small bowl and divide half of it off, distribute this amount evenly between the mushroom heads. (only half fill your mushroom heads as you will be adding extra ingredients to them).
Heat the remaining butter in a frying pan and lightly fry your bread crumbs. They should be golden brown when done. Once done, move your bread crumbs into a separate bowl and season with salt and cayenne pepper.
To this mix, add your egg (that has been beaten) and mix through well. Scoop this mixture out and use it to fill the mushrooms the rest of the way.
Bake for 10 to 12 minutes, or until the topping has browned nicely and the mushrooms are soft.
Allow to cool and serve.
Notes: Eggs – try to use a 650g or 700g egg if possible. Garlic – although fresh garlic is best, if you do not have any, you can use ¾ tablespoon of minced garlic. Salt – although you don’t need to use much, you might as well pick a nice salt. Although table salt is just fine, we prefer to use ground sea salt and mix that with the Cayenne pepper.
If you are planning on taking these stuffed mushrooms for a picnic or outing, you can make them up the day before and put them in the refrigerator overnight. Then all you have to do is pull them out and bake them, and they are ready to go.