Stuffed Mushrooms

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

Note: If you want to serve this dish as main course, prepare some white sauce, layer a baking dish with it, place the mushrooms and cover them with white sauce and grated cheese. Bake as instructed above. Serve with bread.