Filled Mushrooms

They are an ideal light starter or a small meal served with some crusty bread – large mushroom heads filled with freshly chopped onions, garlic, and scooped-out flesh and the stems from the inside. The filling is cooked in some cream, a good dash of Noilly Prat and spiced with red chilli.

 

Ingredients | Serving 4
12 Large button mushrooms, about 8 cm ø
2 cloves
Garlic
1
Onion
1
Red chilli
250 ml Sauce cream
50 ml Noilly Prat
1 bunch fresh flat-leaf parsley
5 Tbsp Oil for frying and coating the oven dish
  Salt and pepper for seasoning

 

Preparation
  1. With a soft brush clean the mushrooms from any dirt. Don't wash them, as it will make them soggy.

  2. Cutaway the stems and scoop-out the mushroom heads, making space for the filling. Be careful not to damage or cut through the heads.

  3. Finely dice the stems and the scooped-out flesh and set aside for the filling.
    Also finely chop the onions, garlic, chilli and two tablespoons of parsley.

  4. Drizzled a little oil in a large oven prove flat dish, and place the mushrooms, heads facing down. Season a little salt over all the mushrooms.

  5. In a saucepan cook the onions, garlic, chilli until softened. Then add the diced mushrooms for the filling and stir all nicely together.

  6. Pour in the Noilly Prat and the cream and cook until the liquid has reduced to a thick creamy texture.

  7. Add the chopped parsley and season with salt and pepper to taste.

  8. Spoon the filling into the mushroom heads.
    Bake in the preheated oven at 200° C for 15–20 minutes

  9. Serve | place 3 mushrooms on each plate and spoon the liquid from the baking dish over the heads – sprinkle with plucked parsley leaves.