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This easy appetizer is great as a finger food for parties or a pre-dinner snack. It incorporates cheese, spices, and mushrooms for a luxurious taste and delicious silky texture. This recipe is vegetarian, and could be converted to be vegan with varying success. This dish serves 4.
INGREDIENTS:
8 whole Portabello mushrooms, washed
1/2 oz. butter
1 red onion, finely chopped
2 celery sticks, coarsely chopped
1 carrot stick, coarsely chopped
3 tsp. fresh garden herbs (parsley, chives and chervil), finely chopped
1 clove garlic, finely crushed
2 oz. walnuts, crushed
4 oz. Asiago cheese, grated
1 small egg, beaten
1 tsp. salt
1 tsp. coarsely ground black pepper
parsley sprigs to garnish
METHOD:
Preheat oven to 375 F (190 C). Melt butter in a frying pan. Chop up mushroom stalks and add to pan. Add red onion, celery, carrot, parsley, chives, chervil, garlic, walnuts, cheese, egg, salt and black pepper. Mix well and cook for 3 minutes until fragrant.
Spoon stuffing into mushroom caps and bake for 30 minutes until golden. Serve hot garnished with parsley sprigs - great as an appetizer or light snack with crusty bread.
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