Large mushrooms stuffed with garlic butter, wholemeal breadcrumbs and cheese. Don’t miss the lemon juice to give all the flavours a boost.
Read the recipe on our blog: https://hotcooking.co.uk/recipes/stuffed-mushrooms/
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TABLE OF CONTENTS
00:00 – Intro
00:13 – Ingredients and prep
00:28 – Breadcrumbs and cheese
00:57 – Garlic herb butter
01:44 – Stuff mushrooms
02:49 – Bake
03:14 – Outro
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INGREDIENTS
– olive oil
– 2 slices of bread (around 70g / 1¼ cups breadcrumbs, I use wholemeal sourdough)
– 1 large clove of garlic, chopped (or 2-3 small ones)
– 75g (⅓ cup) of butter (room temperature)
– small handful of chopped fresh parsley or basil (plus extra to garnish)
– 100g (1 cup, loosely packed) grated cheddar cheese
– pinch of salt and pepper
– 8 large mushrooms (e.g. large flat or portobello)
– ½ lemon
METHOD
1. Preheat your oven to 220°C (200°C fan) / 425°F (390°F fan). Lightly grease a foil-lined baking tray with olive oil.
2. Breadcrumbs: Add 2 slices of bread (approximately 70g or 1¼ cups) to a food processor. Process until you have coarse crumbs.
3. Garlic butter: Mix 1 large chopped garlic clove (or 2-3 small ones) with 75g (⅓ cup) of butter and a small handful of chopped, fresh parsley or basil (optional).
4. Filling: Add the breadcrumbs, 100g (1 cup, loosely packed) of grated cheese, a pinch of salt and pepper and a drizzle of olive oil to a bowl and mix.
5. Mushrooms: Remove the stalks from 8 large mushrooms and spread the garlic butter inside each mushroom cap. Squeeze the juice from ½ a lemon across all of the mushrooms then fill with the breadcrumb mixture. Place on the oiled baking tray. Drizzle with olive oil and bake for around 15-20 minutes until the topping has turned golden brown. Sprinkle over fresh parsley or basil (optional) and serve.
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Crunchy, cheesy, garlicky mushrooms made with
wholemeal breadcrumbs. Let’s go. The great thing about these mushrooms is that you can choose your
own breadcrumbs. For me it’s wholemeal sourdough for flavour and fibre but you could use any bread.
I’m using a mixture of portobello and large flat mushrooms. Portobello are twice the price and
honestly, the cheaper flat mushrooms are just as good. Preheat your oven to 220°C or 425°F. Lightly
grease a foil-lined baking tray with olive oil. Pop two slices of bread into a food processor or
if you want to use ready-made breadrumbs you’ll need about 70 g (1¼ cups). I won’t process them
too much as it’s nice to have chunkier crumbs that will become really crunchy later on. I’m also
going to use the food processor for my least favorite kitchen task, grating cheese. I’m using
100 g (1 cup) of mature cheddar. I’ve got a review of this food processor coming up, by the way. It’s
great – especially if you’ve got limited space. Tip the breadcrumbs and cheese into a decent-sized
bowl. Chop the garlic: two regular cloves or one fat clove is a good amount but go for three if you
want really garlicky mushrooms and you don’t have a date coming up. Herbs are optional but adding
some parsley or basil to the butter is always a nice addition. Fresh or frozen will work. Grab a
lemon and halve it. Mix the garlic and the herbs with 75 g (⅓ cup) of room temperature butter.
If your butter is fridge cold like mine often is pop it into the microwave on defrost
for around 10 seconds or so to soften it but don’t melt it entirely. The garlic butter
gets sandwiched between the mushrooms and the breadcrumb filling and will only bake for about 15
to 20 minutes so you’ll definitely taste garlic, even if you use just one clove. Add some salt to
the breadcrumb and cheese mixture, along with some black pepper and a drizzle of olive oil. Give
everything a good mix. Remove the stalks from your mushrooms You could just give them a trim if
you don’t want to waste the stalks but you’ll get a better mushroom-to-filling ratio if you take
them out entirely. Otherwise, when you get to the middle you’ll have a bite that’s all mushroom
and no filling. It’s a bite of disappointment. Save the stalks for something else. Spread
the butter over the mushrooms. Ideally they’ll have nice deep caps to contain the filling but
sometimes they come flat like this mushroom and that’s fine too. If you wanted to cut down on the
butter you could try 50 g plus 20 g of olive oil. Remember that the butter will be spread across
eight mushrooms, though, so it’s not loads unless you’re planning to eat all eight, and even then
you’d be getting plenty of veg. Squeeze the lemon over the mushrooms. Lemon wasn’t in the original
recipe but I made some Jamie Oliver mushrooms and wow. It’s the acid; it gives all the flavours
a lift. Now stuff the mushrooms with the cheesy breadcrumb filling. Fill generously without
squashing the breadcrumbs down so they’ll get nice and crunchy in the oven. But say you only
want to cook four mushrooms instead of eight. You could still make this amount of filling
and put half of it in the freezer so next time the mushrooms are even quicker to make. Drizzle
with olive oil and a bit more pepper and bake for around 15 to 20 minutes or until the breadcrumbs
get some colour. I like a deep golden brown. Top with chopped fresh parsley if you have
any. Frozen won’t work so well here but it’s more for colour than anything. If you have
any leftover mushrooms, reheat them in the oven on 220°C (425°F) for about 20 minutes.
They taste great reheated but the garlic will be less pungent after a second bake. This is such
a great side dish. I’m a fan of garlic bread but when it’s combined with pizza or pasta that’s
a lot of carbs in one go. We love carbs but Col has to take way more insulin for double carbs
so these mushrooms are a good alternative. Anyway all done. I hope you make them and I hope you
enjoy them. Thanks for watching and see you soon. Oh, we’re gonna stink.