Tuesday, October 16, 2012

Herb Stuffed Mushrooms

  • 1 lb large white mushrooms
  • 4 Oz pork sausage meat
  • 1 shallot finely chopped
  • 1-2 teaspoon dried thyme
  • 1 bay leaf finely crumbled generous pinch dried tarragon or a spring fresh tarragon finely chopped
  • salt and freshly ground black pepper
  • 4 tablespoons olive oil
  • 4 tablespoons fine dry breadcrumbs
  • 4 teaspoons finely chopped parsley
  • 4-6 large croutons to serve


  1. Preheat the oven to 375 F.
  2. Wipe mushrooms clean Trim stem ends and pull stems out carefully to avoid damaging caps.
  3. Chop stems finely and combine with sausage meat finely chopped shallot an garlic and herbs mix well and season to taste with salt and freshly ground black pepper.
  4. Heat  1 tablespoon olive oil in a heavy pan add sausage meat mixture  and cook over  a moderate heat for about  5 minutes scrambling and blending with a fork until lightly browned cool.
  5. Divide stuffing between mushroom caps smoothing it over neatly sprinkle with   a mixture of breadcrumbs and parsley.
  6. Heat remaining oil in a wide flameproof baking dish arrange stuffed mushrooms in it in one layer and fry over o moderate heat for 2 minutes until bottoms are lightly colored shaking dish gently transfer to the oven and bake for 15 minutes or until mushrooms are tender (if tops have not browned by the time mushrooms are cooked slip disorder a hot grill for a minute or two to finish cooking)

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