stuffed mushrooms
* 4 large mushrooms
filling:
* 2 tbsp olive oil
* 1 garlic clove, chopped very finely
* juice of 1/2 lemon
* 3 tbsp breadcrumbs
* 2 tbsp finely chopped flat leaf parsley
* freshly ground black pepper
topping:
* 100 g blue cheese (dolcelatte works really well) or other cheese (mozzarella, cheddar) if you don't like blue cheese
* 3 tbsp double cream
* 3 tbsp grated pamesan
clean the mushrooms and remove the stalks. chop the stalks finely and mix with all the other filling ingredients. season to taste and add more lemon if necessary.
brush the mushrooms with a little olive oil and place under a hot grill for a couple of minutes (they must retain their shape). you can skip this if you don't mind the mushrooms less cooked through. if you grill the mushrooms before filling them and they become too soft you can support them with some foil (make little dishes to fit the individual mushrooms).
fill the mushrooms with the filling and place back under the grill for another 3 - 5 minutes.
put the cheese and the cream in a pan and heat gently, stirring occasionally, until well combined. spoon the mixture on top of the mushrooms. sprinkle the parmesan over them and grill for a couple of minutes until lightly golden.
filling:
* 2 tbsp olive oil
* 1 garlic clove, chopped very finely
* juice of 1/2 lemon
* 3 tbsp breadcrumbs
* 2 tbsp finely chopped flat leaf parsley
* freshly ground black pepper
topping:
* 100 g blue cheese (dolcelatte works really well) or other cheese (mozzarella, cheddar) if you don't like blue cheese
* 3 tbsp double cream
* 3 tbsp grated pamesan
clean the mushrooms and remove the stalks. chop the stalks finely and mix with all the other filling ingredients. season to taste and add more lemon if necessary.
brush the mushrooms with a little olive oil and place under a hot grill for a couple of minutes (they must retain their shape). you can skip this if you don't mind the mushrooms less cooked through. if you grill the mushrooms before filling them and they become too soft you can support them with some foil (make little dishes to fit the individual mushrooms).
fill the mushrooms with the filling and place back under the grill for another 3 - 5 minutes.
put the cheese and the cream in a pan and heat gently, stirring occasionally, until well combined. spoon the mixture on top of the mushrooms. sprinkle the parmesan over them and grill for a couple of minutes until lightly golden.