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PARMESAN AND THYME STUFFED MUSHROOM CAPS

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PARMESAN AND THYME STUFFED MUSHROOM CAPS

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Ingredients

Adjust Servings:
25 button mushrooms or 8 large flat field mushrooms
1 Onion finely diced
1 clove garlic
1 tablespoon Fresh Thyme chopped
100 grams Butter
2/3 cup bread crumbs
1/3 cup parmesan cheese
extra virgin olive oil
sea salt flakes
pepper grinder
Features:
    Cuisine:
    • Serves 6
    • Medium

    Ingredients

    Directions

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    This recipe is one of those occasions where the ability to use dried herbs in place of fresh is not an option. The fresh thyme and parmesan cheese work together to compliment the flavour of the mushroom in a way that the dried herb cannot. Making this dish using the larger field mushrooms also makes a great option for a vegetarian first course.

    1. Preheat oven to 180 degrees (350 fahrenheit)
    2. Pull the stalk out of the centre of the mushroom caps and remove any excess stalk flesh left in the cap.
    3. Finely chop the removed stalks.
    4. In a heavy based fry pan, soften the onion in the butter and approx 3 tbsps of olive oil over medium heat for approx 5 minutes.
    5. Add the garlic and the chopped mushroom stalks and cook a further 5 minutes.
    6. Add the thyme and remove from the heat.
    7. Add the bread crumbs to a large mixing bowl season with a little salt and pepper and add the contents of the pan, stir well.
    8. Add the parmesan cheese and the parsley, mix well.
    9. Using a teaspoon fill the mushroom caps with the mix, for the buttons you can overfill them and press the stuffing into a small mound sitting atop the mushrooms, for the field mushrooms just stuff them until the mix is level with the top of the mushroom.
    10. Place the stuffed mushrooms in the fridge for 15-20 minutes, place on a lightly oiled oven proof tray and bake for 15-20 minutes until golden.
    11. Serve the buttons on a canape platter.
    12. Serve the field mushrooms with a spinach salad to the side.

    Paul Hegeman

    Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

    Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

    He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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