Stuffed Mushrooms
Preparation
N/A
minutes
Servings
4
persons
Nutrition
N/A
calories
Ingredients
8 large flat field mushrooms2 cloves garlic, crushed
3 tablespoons olive oil
25g butter
I onion, chopped
410g tin chickpeas in water, drained
25g porcini, soaked for 30 minutes in warm water then drained juice of 1 lemon
6 SUNSWEET Prunes, chopped 25g fresh white breadcrumbs 2 tablespoons chopped fresh flat-leaved parsley
25g parmesan cheese, grated
Instructions
- Heat the oven to 220°C/ fan oven 200°C/ gas mark 7.
- Remove the stalks from the mushrooms and chop them finely, put to one side. Arrange the mushrooms gill side up on a lightly greased baking tray. Mix one of the crushed garlic cloves with 2 tablespoons of the oil and brush over the mushrooms, season then roast in the oven for 10 minutes.
- Reduce the oven to 200°C/ fan oven I 80°C/ gas mark 6. Heat the remaining olive oil and butter in a pan, add onion and remaining crushed garlic clove and cook for about 5 minutes until softened. Add chickpeas, increase heat and fry until golden. Stir in porcini and chopped mushroom stalks. Cook for 2 more minutes then transfer to a bowl.
- Roughly mash the chickpea mixture, season well and stir in the lemon juice and prunes. Spoon this mixture on top of the mushrooms.
- Mix the breadcrumbs with the parsley and parmesan and spoon on top of the chickpeas. Return to the oven for I 0 minutes until golden.
- Serve straight away with salad.
Recipe Categories
Canapes and Savoury Snacks, Sides and Salads, Starters and Appetizers,
