Tuesday, 31 December 2013

Stuffed mushroom

About the food:

This food is a  part of continental cuisine, and is a versatile and excellent starter for a variety of occasions: be it a tea party, coctail party, light snacks for an evening or a sumptuous food for the vegetarians. I made this first time under the instructions of a foodie friend, as part of our christmas dinner. This dish is very easy to make, and with the crispiness of mushroom, flavour of parsley, aroma of garlic and smoothness of cheese, it is truly divine in taste. I simply loved this dish.

Preparation time: 20 mins
Cooking time: 30 mins
Serves 4

1 big bowl of medium size cup mushrooms ( about 14-16 pieces)
2 tablespoon of black pepper powder
1/4 cup of olive oil
1 1/2 of bread crumbs
1 cup of medium cheddar cheese, grated
1 cup of chopped fresh parsley leaves
1/4 cup finely chopped garlic
 salt, according to taste

1. Wash the mushrooms carefully in a bowl of hot water.

2. Cut out the mushroom sticks to give them a shape of small bowls. Reserve the sticks. In a bowl mix the olive oil, salt and black pepper, and rub them in the mushrooms.

3. Mix the breadcrumbs,cheese, the mushroom sticks, 2 tablespoon of olive oil, black pepper, salt and parsley leaves together. Blend then in a food processor or a mixer to form a fine mixture. Mix the chopped garlic with the mixture by hand.

4. Make small balls of the mixture and fill in the mushroom bowls, making them as smooth as possible by using  fingers.

5.Preheat an oven for 15 mins at 190 F. Arrange the mushrooms in a oven proof plate and bake it for about 20 minutes at 190F. Lots of water would come out the mushroom and they will shrink in size, and the crust would brown and become crispy.

6. Serve hot with tea or cocktails and enjoy!

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