Savoury stuffed mushrooms
Spicy chorizo stuffing
2 chorizo sausages
¼ teaspoon fennel seeds
¼ cup finely chopped shallot
1 clove garlic, crushed
¼ cup chopped parsley
¼ cup black olives, chopped
1/3 cup thick white sauce (1 cup of milk,
3 tablespoons flour and 3 tablespoons butter)
½ cup grated parmesan cheese
12 medium mushroom caps - stem removed
Preheat the oven to 180ºC
Remove skin and crumble sausage into a frying pan.
Season with fennel and sauté gently until the sausage is cooked. Remove with a slotted spoon.
Sauté onion and garlic in rendered sausage fat, until tender and golden. Add chopped parsley and return cooked sausage meat to the pan.
Stir in olives and white sauce, season with salt and pepper.
Fill each mushroom cap generously with the filling and arrange on lined baking tray. Sprinkle with parmesan cheese.
Bake for approx. 15 minutes until bubbling and well browned, and mushrooms are soft.
2 chorizo sausages
¼ teaspoon fennel seeds
¼ cup finely chopped shallot
1 clove garlic, crushed
¼ cup chopped parsley
¼ cup black olives, chopped
1/3 cup thick white sauce (1 cup of milk,
3 tablespoons flour and 3 tablespoons butter)
½ cup grated parmesan cheese
12 medium mushroom caps - stem removed
Preheat the oven to 180ºC
Remove skin and crumble sausage into a frying pan.
Season with fennel and sauté gently until the sausage is cooked. Remove with a slotted spoon.
Sauté onion and garlic in rendered sausage fat, until tender and golden. Add chopped parsley and return cooked sausage meat to the pan.
Stir in olives and white sauce, season with salt and pepper.
Fill each mushroom cap generously with the filling and arrange on lined baking tray. Sprinkle with parmesan cheese.
Bake for approx. 15 minutes until bubbling and well browned, and mushrooms are soft.
Spinach and pine nuts stuffing
1 bunch silverbeet – stalks removed
50g pine nuts – toasted
½ cup ricotta
salt and pepper
nutmeg
2 eggs
½ cup grated parmesan cheese
12 medium mushroom caps - stem removed
Preheat the oven to 180ºC
Wash, cook and drain spinach well.
Combine eggs and ricotta, salt, pepper and nutmeg.
Stir through pine nuts and spinach.
Pack into mushroom cups. Sprinkle with cheese.
Place on lined baking tray, sprinkle with parmesan cheese and bake for approx. 15 minutes until bubbling and well browned, and mushrooms are soft.