SLOW-ROASTED STUFFED SWISS BROWN MUSHROOMS
I love mushrooms: could eat them every day! And love this recipe, adapted from one by Nino Zoccali, that I found in the September 2009 issue of the 'BBC Australian Good Food' magazine. Nino comments that he never peels the skins from mushroom caps "unless they are damaged or stained and (that) unlike many chefs (that he likes) to use the mushroom stems - as long as they're tender." Ah, great, I thought, before trying this recipe! Perhaps it's uncool, but I only peel mushrooms if the recipe persuades me of the need to do this, and I generally use the stems. As Nino says "I think they taste great." Some conversions: 15 grams = 1/2 ounce; 60 grams = 2 ounces; 80 grams = aproximately 3 ounces.
Provided by bluemoon downunder
Categories Cheese
Time 40m
Yield 8 slow-roasted stuffed swiss brown mushrooms, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C/160°C fan/350°-375°F/4-5 gas mark.
- Remove stems from mushrooms and finely dice the stems; heat the oil in a large pan over a medium heat; cook the diced stems and onion and roseemary and sage if using for 4 minutes, until softened, add the minced garlic and cook for another minute; transfer to a medium bowl to cool.
- Stir in the breadcrumbs, walnuts and half of the pecorino; season with salt and pepper, to taste; spoon the onion/breadcrumb mixture into the mushroom caps.
- Fit the mushroom caps into a baking pan and scatter with the remaining pecorino; bake for 25 minutes or until golden; scatter with the thyme sprigs and serve.
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Mohit poudel
[email protected]I would definitely recommend this recipe to others.
Chotane Rabbe
[email protected]These were a bit time-consuming to make, but they were worth it.
Drippn
[email protected]I'm not a huge fan of mushrooms, but these were actually pretty good.
Shahzaib Sahi
[email protected]These were a bit too salty for my taste.
Marlyn Gerunggay
[email protected]I would have liked these more if the stuffing had been more flavorful.
Rocking Ruler
[email protected]These were okay, but I've had better stuffed mushrooms before.
Shasie Green
[email protected]I followed the recipe exactly and my mushrooms turned out rubbery. I'm not sure what went wrong.
Secret Hacker
[email protected]These were a bit bland for my taste, but I think that's because I didn't use enough seasoning.
Nuruddin Khan
[email protected]I've never made stuffed mushrooms before, but these were so easy to follow and turned out delicious.
Phindulo Ndou
[email protected]These were easy to make and turned out great! I will definitely be making them again.
Zahida Gulzar Rajput
[email protected]I made these for my family and they loved them. They're a great way to get your kids to eat mushrooms.
Hamanto Chiran
[email protected]These were so good! I used a variety of mushrooms and they all turned out great.
Alexandria Mcintyre
[email protected]I've made these mushrooms several times and they're always a hit. They're so easy to make and they're always delicious.
AfaQ WaY
[email protected]These stuffed mushrooms were amazing! I made them for a party and they were a huge hit. Everyone loved them.