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Ingredients
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large flat mushrooms - 375g
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garlic - 2 cloves, crushed
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fresh white breadcrumbs - 40g
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butter
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olive oil - 3 tbsp
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fresh parsley - 2 tbsp, chopped
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ground black pepper and salt
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sprig of fresh flat leaf parsley - to
garnish
Method
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Preheat the oven to 180˚C. Cut off
the mushroom stalks and reserve.
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Arrange the mushroom caps in a
buttered dish, grill side upwards.
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Heat the 1 tbsp oil in a pan and
fry the garlic.
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Chop the mushroom stalks, mix with
the breadcrumbs and parsley. Add the garlic and 1 tbsp of the
garlic oil, season with pepper and salt.
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Pile a little of the mixture into
each mushroom. Add the remaining oil the the dish and cover the
mushrooms with buttered greaseproof. Bake them for 15 minutes,
then removing the paper, bake for further 5 minutes to brown the
tops. Serve, garnished with a sprig of flat leaf parsley. Serves
2.
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