I am a massive mushroom fan of all sorts, shapes and sizes. I could live on them! When dining out and I spot a mushroom dish on the menu, it’s the first thing I will order. One of the Husbands favourite restaurants serves tiny little crumbed button mushrooms served with a pot of plum sauce. I could just sit there and devour plates of them instead ordering a main meal.
Our latest side dish to accompany our start of Summer BBQ’s have been stuffed Portobello mushrooms and the bigger the better.
4 x Mushrooms (I buy the one’s about the size of the palm of my hand)
1 x teaspoon of crushed garlic
1 x tablespoon of breadcrumbs
1/4 cup of Danish feta, crumbled
1 x teaspoon of Italian herbs
1/4 cup of parmesan cheese, grated – save a bit to top mushrooms
1/4 cup of olives, finely chopped
Stems of mushroom, finely chopped
4 x small knobs of butter
Fire the BBQ or pre-heat the oven to 180 degrees.
Wash & pat dry mushrooms then remove stems & finely chop.
In a bowl, mix the garlic, breadcrumbs, mushrooms stems, herbs, grated parmesan, chopped olives then lightly fold in the crumbled in the feta.
Place a small knob of butter in each mushroom cup and evenly fill with mixture.
Top mushrooms with left over grated parmesan.
Lightly drizzle with olive.
Bake until cooked and parmesan has browned, approximately 8 – 10 minutes on the BBQ.
~ Enjoy ~
*Note: You can use this recipe as a guideline. 2 nights ago I just grabbed whatever I had in the fridge and cupboard that I thought would go well together. Mind you, we do prefer them with feta.