Serves 4
Ingredients:
16 button mushrooms (the bigger, the better)
2 large potatoes
10 fresh basil leaves (or ½ tsp dried)
2 tbsp bread crumbs or semolina
4 cloves garlic, minced
½" ginger, minced
1 tbsp butter
Salt
Method:
- Boil, peel and mash the potatoes.
- Chop the basil leaves finely and mix into the potatoes.
- Preheat the oven to 180°C (350°F)
- Clean the mushrooms using as little water as possible and remove their stems carefully.
- Chop the stems finely.
- Heat butter and sauté garlic and ginger on medium heat.
- Increase the heat and add the chopped mushroom stems.
- Once the stems have cooked in their own juices, take them off heat and add the mashed potatoes and salt.
- Stuff the filling into the mushrooms and top with bread crumbs. You may also add grated cheese. Do not over-fill the mushrooms, since they shrink a little while baking.
- Drizzle them with olive oil or butter and place them in the oven. Bake for 20 min and serve
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