Nutty stuffed mushrooms recipe
Nutty Stuffed Mushrooms recipe
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|6 large||brown mushrooms|
|2 stick(s)||celery, finely chopped|
|6||spring onions, finely chopped|
|30 g||walnuts or pecans, finely chopped|
|2 tbsp||parsley, chopped|
|1 tbsp||lemon juice|
|black pepper, freshly ground|
|30 g||Cheddar cheese, grated|
|60 ml||chicken stock|
Remove the stalks of the mushrooms and chop. Mix with the celery, spring onions and nuts.
Melt the butter in a pan and lightly brown the base of the mushrooms. Remove from the pan and add the celery mixture. Fry quickly for 2-3 minutes, stirring.
Add about 40g breadcrumbs, parsley, lemon juice and seasoning. If you are using instant chicken stock go easy on the salt. Stir well. Add the egg, stirring well. Remove from heat.
Spoon mixture into the mushrooms. Place the mushrooms into a shallow oven-proof dish, sitting closely together. Sprinkle a little cheese over each one.
The dish can be prepared to this stage, covered with clingwrap and stored in the fridge.
When needed pour stock around the edge of the dish. Bake in a preheated oven at about 180°C for 20-25 minutes uncovered.
Garnish with some long thin strips of lemon rind and a couple of chives. It is a fairly light starter ahead of the heavier Christmas fare to follow.
To serve as a light lunch, double the quantities and serve with plenty of garlic bread.
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Nutty stuffed mushrooms recipe
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