Rachel Allen's stuffed mushrooms recipe
Rachel says: "This is a version of a classic dish served at Ballymaloe. Baked in the oven and topped with crispy cheesy breadcrumbs presents a divine contrast to the soft yielding flesh of the mushroom."
Ingredients
- 100 g mushrooms (Portobello or button), roughly chopped
- 15 g butter, melted
- 2 tbsp fresh white breadcrumbs
- 2 tsp cream
- 2 tsp chives, chopped
- 2 tsp parsley, chopped
- 1 egg yolk
- 1 clove garlic, crushed or finely grated
- 8 flat portobello mushrooms
- 1 pinch salt and pepper
- 15 g butter, melted
- 50 g fresh white breadcrumbs
- 25 g cheddar cheese, grated
Details
- Cuisine: English
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 8
Step-by-step
- Preheat the oven to 180C/160C fan/Gas mark 4.
- In a bowl mix together the chopped mushrooms, 2 tbsp breadcrumbs, 15g butter, egg yolk, cream, chives, parsley and garlic and season with salt and pepper.
- Place the Portobello mushrooms upside down on a baking tray and stuff the mushrooms by spooning in the mushroom and cream mixture.
- In a separate bowl, mix together the melted butter with the breadcrumbs and grated cheese for the topping.
- Divide between the stuffed mushrooms then place in the oven and bake for about 15 minutes until the tops are golden and crisp.
Rachel Allen has teamed up with Kerrygold to produce The Kerrygold Community Recip-e-book, available now for free download. For more information on Kerrygold, the Recip-e-book and some delicious recipes visit www.facebook.com/KerrygoldUK
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