Ingredients

How to make it

  • Preheat oven 350 F
  • Pull the stalk out of the centre of the mushroom caps and remove any excess stalk flesh left in the cap.
  • Finely chop the removed stalks.
  • 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.
  • Add the garlic and the chopped mushroom stalks and cook a further 5 minutes.
  • Add the thyme and remove from the heat.
  • 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.
  • Add the parmesan cheese and the parsley, mix well.
  • 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.
  • 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.
  • Serve the buttons on a canapĂ© platter.
  • Serve the field mushrooms with a spinach salad to the side.

Reviews & Comments 2

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    " It was excellent "
    linebb956 ate it and said...
    Wonderful!
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    " It was excellent "
    organicmama ate it and said...
    Love mushrooms and this looks wonderful! You can't go wrong with this!
    Was this review helpful? Yes Flag

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