Stuffed Mushrooms
Mushrooms and olive oil make a great combination as the mushrooms just soak up the flavours of the oil. I like to use a robust Sicilian oil for this recipe. Serve as a first course or as part of a cold buffet.
Serves 4
8 large open cup or field mushrooms or Portobello mushrooms
1/4 pint well flavoured extra virgin olive oil
2 teaspoons Worcestershire Sauce
6-8 drops Tabasco Sauce
1/2 cup grated Cheddar cheese
1 cup fresh breadcrumbs
Salt and freshly ground black pepper
Garnish:
Wedges of lemon
Sprigs of flat-leaf parsley
Place the mushrooms in a large ovenproof dish or baking tray. Mix the extra virgin olive oil with the Worcestershire sauce and Tabasco. Spoon half the mixture over the top of the mushrooms. Place under a pre-heated grill and cook for about 6-8 minutes, basting from time to time with the olive oil and Worcestershire Sauce mixture to make sure that they do not dry out.
Mix the grated cheese and breadcrumbs with the rest of the olive and Worcestershire sauce mixture, Season and press this mixture on top of the cooked mushrooms. Return to the grill for 2-3 minutes until well browned and crisp. Serve at once, garnished with a wedge of lemon and a sprig of parsley.
B-man
