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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a very popular dish here in South Africa. My cousin-in-law makes these often, especially for breakfast (without the wine!), and varies the fillings. It's a good side dish for summer barbeques! If you are not going to use the wine, substitute 1/2 cup of vegetable stock. The mushrooms can be stuffed and refrigerated a day in advance, which is a bonus if you are pressed for time Ingredients:
6 large portabella mushrooms |
1 medium onion, minced |
1 garlic clove, crushed |
olive oil (for frying) |
1/2 cup breadcrumbs |
1/2 cup white wine (or pale sherry ) |
1/2 cup grated parmesan cheese or 1/2 cup pecorino cheese |
chopped fresh parsley |
4 -8 tablespoons melted butter |
3 finely chopped fresh sage leaves |
dried rosemary |
salt and black pepper |
Directions:
1. Remove the stalks from the mushrooms and chop.
2. Sautee the onion, garlic and chopped mushroom stalks in olive oil until the onion is soft, then remove from the heat.
3. Mix the breadcrumbs, parsley, herbs and cheese together.
4. Add the wine and melted butter to the saucepan, then add the dry ingredients.
5. Season to taste with salt and pepper.
6. Lay the mushrooms on a greased baking sheet and mould a large spoonful of the mixture into each one.
7. Bake at 180C/350F for 20 mins, until the stuffing starts to turn golden.
8. Serve on a crouton of fried bread (ideal for not wasting the delicious juices), or on a bed of mixed leaves (rocket works well), or both.
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