SLOW-ROASTED STUFFED SWISS BROWN MUSHROOMS
I love mushrooms: could eat them every day! And love this recipe, adapted from one by Nino Zoccali, that I found in the September 2009 issue of the 'BBC Australian Good Food' magazine. Nino comments that he never peels the skins from mushroom caps "unless they are damaged or stained and (that) unlike many chefs (that he likes) to use the mushroom stems - as long as they're tender." Ah, great, I thought, before trying this recipe! Perhaps it's uncool, but I only peel mushrooms if the recipe persuades me of the need to do this, and I generally use the stems. As Nino says "I think they taste great." Some conversions: 15 grams = 1/2 ounce; 60 grams = 2 ounces; 80 grams = aproximately 3 ounces.
Provided by bluemoon downunder
Categories Cheese
Time 40m
Yield 8 slow-roasted stuffed swiss brown mushrooms, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C/160°C fan/350°-375°F/4-5 gas mark.
- Remove stems from mushrooms and finely dice the stems; heat the oil in a large pan over a medium heat; cook the diced stems and onion and roseemary and sage if using for 4 minutes, until softened, add the minced garlic and cook for another minute; transfer to a medium bowl to cool.
- Stir in the breadcrumbs, walnuts and half of the pecorino; season with salt and pepper, to taste; spoon the onion/breadcrumb mixture into the mushroom caps.
- Fit the mushroom caps into a baking pan and scatter with the remaining pecorino; bake for 25 minutes or until golden; scatter with the thyme sprigs and serve.
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Lamru difax
[email protected]This recipe looks amazing! I can't wait to try it.
Arif Ahmed Arif Ahmed
[email protected]I'm going to try this recipe tonight. I'm excited to see how it turns out!
Avinandan Mandal
[email protected]I'm allergic to mushrooms, so I couldn't try this recipe. But it sounds delicious!
Raymond Caudillo
[email protected]These mushrooms were way too salty for my taste. I had to rinse them off before I could eat them.
Rhys “The King” Godwin
[email protected]I followed the recipe exactly, but my mushrooms turned out dry and tough. I'm not sure what went wrong.
Lucky Tembo
[email protected]These mushrooms were a little bland for my taste. I think I would have liked them better with a more flavorful filling.
Sami Rajpoot
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these stuffed Swiss brown mushrooms. The flavors were great, and the mushrooms were cooked perfectly.
Vincent BahumiMoemediiey
[email protected]These mushrooms are so easy to make, and they always turn out delicious. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve.
sofiane claviste
[email protected]I've tried many stuffed mushroom recipes, but this one is the best. The slow roasting process makes the mushrooms incredibly tender and flavorful.
Aqeel Zaur
[email protected]These mushrooms are always a crowd-pleaser. I make them for every party I host.
Kyleah Jones
[email protected]I love stuffed mushrooms, and this recipe is one of my favorites. The Swiss cheese and brown mushrooms are a perfect combination.
Kokokhan Zaman
[email protected]These stuffed mushrooms were a great appetizer. They were easy to make and very flavorful. I would definitely recommend them.
Ayyas Ayyas
[email protected]I made these mushrooms for a party, and they were a huge hit! Everyone loved them. They were easy to make, and they looked and tasted great.
John Sogah
[email protected]These mushrooms were delicious! I followed the recipe exactly, and they turned out perfectly. The Swiss cheese was gooey and melted, and the mushrooms were tender and flavorful. I will definitely be making these again.
Edith Slocum
[email protected]I'm not usually a fan of mushrooms, but these stuffed Swiss brown mushrooms were amazing! The flavors were perfectly balanced, and the mushrooms were cooked to perfection. I'll definitely be making these again.
Hujaifa Muhammad
[email protected]These stuffed mushrooms were a hit at my last dinner party! The Swiss cheese and brown mushrooms were a delicious combination, and the slow roasting process made them incredibly tender. I will definitely be making these again.