Stuffed Mushrooms
Stuffed Mushrooms
8 Portabello mushrooms (375g)
1 Onion finely diced
1C Bread crumbs
120g Butter
2 tsp Thyme (dried)
1/2 tsp salt
pepper to taste
1/2 C Light cream
1/2 C Grated parmesan
chopped parsley to serve
Remove stems from mushrooms, setting aside the caps. Chop stems. Heat 90g butter in frying pan and cook onions for 2 minutes or until translucent. Add the mushroom stems and cook for a further 2 mins. Add bread crumbs, thyme, salt & pepper and cook for a further minute. Put mixture in a bowl and add cream and grated cheese.
Add remaining 30g of butter to the pan and place mushrooms top side down and cook for 2-3 mins until tender.
Top with breadcrumb mixture then place under a hot grill until golden.
Sprinkle with parsley and enjoy.
8 Portabello mushrooms (375g)
1 Onion finely diced
1C Bread crumbs
120g Butter
2 tsp Thyme (dried)
1/2 tsp salt
pepper to taste
1/2 C Light cream
1/2 C Grated parmesan
chopped parsley to serve
Remove stems from mushrooms, setting aside the caps. Chop stems. Heat 90g butter in frying pan and cook onions for 2 minutes or until translucent. Add the mushroom stems and cook for a further 2 mins. Add bread crumbs, thyme, salt & pepper and cook for a further minute. Put mixture in a bowl and add cream and grated cheese.
Add remaining 30g of butter to the pan and place mushrooms top side down and cook for 2-3 mins until tender.
Top with breadcrumb mixture then place under a hot grill until golden.
Sprinkle with parsley and enjoy.
