Stuffed mushrooms
Discussion
OK then, so, readong some of the food threads here, its made me remeber when i used to make stuffed mushrooms.
what do you guys like in stuffed mushrooms.
for those who ont know what i mean, there the big ass mushrooms, with the stalk popped out, fried, filled with stuff of your choice, covered in some slices of nice cheese and then lightly grilled to finish off.
i like to fry up some bacon, then slice it into bits, fry up some red peppers, a lil bit of crushed garlic put on one side, and then i dump all that in the mushroom, top it off with slices of cheddar grill it and much away, just a nice little snack, and if i feeling a bit more food oriented. i put half a pot of cream in a pan, bring to the boil, ad LOTS of different cheeses melt into a nice thick sauce, and pop it over the mushrooms.
anyways,
what do you guys put in your, (if you make em that is)
thom
what do you guys like in stuffed mushrooms.
for those who ont know what i mean, there the big ass mushrooms, with the stalk popped out, fried, filled with stuff of your choice, covered in some slices of nice cheese and then lightly grilled to finish off.
i like to fry up some bacon, then slice it into bits, fry up some red peppers, a lil bit of crushed garlic put on one side, and then i dump all that in the mushroom, top it off with slices of cheddar grill it and much away, just a nice little snack, and if i feeling a bit more food oriented. i put half a pot of cream in a pan, bring to the boil, ad LOTS of different cheeses melt into a nice thick sauce, and pop it over the mushrooms.
anyways,
what do you guys put in your, (if you make em that is)
thom
bacon, cheese and breadcrumbs 
There's a great Italian starter I sometimes do.
You need Portobello Mushrooms (stalks removed), heaps of fresh parsley, lots of garlic, salt and pepper, and good olive oil.
Put a dribble of oil into an overproof dish. Oven on 180C.
Finely chop your fresh parsley and garlic. The quantities is 3 tablespoons of Parsley for 1 teaspoon of garlic per large Portobello mushroom.
Lay you mushrooms cap side down in your dish - move them about in the dribble of oil to stop them sticking to the dish.
Fill each one with your mixture. Be generous - you shouldn't see any flesh of the mushroom. Quick grind of some fresh salt and pepper over the top of each. Finally drizzle some olive oil over the mixture of each mushroom - about a tablespoon full for each. Pop in the over for 15 - 20 minutes.
Serve one on it's own as your starter.
You need Portobello Mushrooms (stalks removed), heaps of fresh parsley, lots of garlic, salt and pepper, and good olive oil.
Put a dribble of oil into an overproof dish. Oven on 180C.
Finely chop your fresh parsley and garlic. The quantities is 3 tablespoons of Parsley for 1 teaspoon of garlic per large Portobello mushroom.
Lay you mushrooms cap side down in your dish - move them about in the dribble of oil to stop them sticking to the dish.
Fill each one with your mixture. Be generous - you shouldn't see any flesh of the mushroom. Quick grind of some fresh salt and pepper over the top of each. Finally drizzle some olive oil over the mixture of each mushroom - about a tablespoon full for each. Pop in the over for 15 - 20 minutes.
Serve one on it's own as your starter.
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