Garlic Mushrooms
This dish can be served as a starter or light snack. There are many kinds of mushrooms on sale but I find that medium-sized button ones hold the garlic filling best.
| Ingredients | SERVES 4–6 AS A STARTER OR 2–3 AS A SNACK |
| METRIC (IMPERIAL) | AMERICAN |
| 450g (1lb) medium button or small cup mushrooms | 1lb |
| For the filling | |
| 3–4 garlic cloves, peeled | 3–4 |
| 115g (4oz) butter, slightly softened | ½ cup |
| 2 tablespoons very finely chopped parsley | 2½ tablespoons |
| sea salt and freshly ground black pepper to taste |
Method
- Finely chop or crush the garlic cloves. Mix with the butter, parsley and seasoning.
- Remove the stalks from the mushrooms and keep them for making stock (bouillon). Wipe the caps well and place in an ovenproof dish with the stalk sides uppermost. Fill with the garlic mixture.
- Preheat the oven to 200°C/400°F/Gas Mark 6 or 190°C for a fan (convection) oven. Bake for 10 minutes and serve hot with a green salad.
Variations
Use other herbs, such as a mixture of chives, thyme and oregano instead of parsley.
Cook in the microwave on High for about 6 minutes.
Cheese-topped Garlic Mushrooms: when you can have a choice of cheese, cover the filled mushrooms with a thin layer of finely grated Cheddar or other good cooking cheese before baking.