Nutty Stuffed Mushrooms

A light starter for Christmas lunch in hot climates

No recipe Image

Have you prepared this dish and taken a picture?

print save Save to... share with friends upload images

Ingredients

6 large	brown mushrooms
2 stick(s)	celery, finely chopped
6	spring onions, finely chopped
30 g	walnuts or pecans, finely chopped
3 tbsp	butter
	fresh breadcrumbs
2 tbsp	parsley, chopped
1 tbsp	lemon juice
	salt
	black pepper, freshly ground
1	egg, beaten
30 g	Cheddar cheese, grated
60 ml	chicken stock
	To garnish:
	lemon rind
	chives

Method

Preparation time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a

Remove the stalks of the mushrooms and chop. Mix with the celery, spring onions and nuts.

Melt the butter in a pan and lightly brown the base of the mushrooms. Remove from the pan and add the celery mixture. Fry quickly for 2-3 minutes, stirring.

Add about 40g breadcrumbs, parsley, lemon juice and seasoning. If you are using instant chicken stock go easy on the salt. Stir well. Add the egg, stirring well. Remove from heat.

Spoon mixture into the mushrooms. Place the mushrooms into a shallow oven-proof dish, sitting closely together. Sprinkle a little cheese over each one.

The dish can be prepared to this stage, covered with clingwrap and stored in the fridge.

When needed pour stock around the edge of the dish. Bake in a preheated oven at about 180°C for 20-25 minutes uncovered.

Garnish with some long thin strips of lemon rind and a couple of chives. It is a fairly light starter ahead of the heavier Christmas fare to follow.

To serve as a light lunch, double the quantities and serve with plenty of garlic bread.