Garlic & Butter STUUFED MUSHROOMS recipe | How to make

Cut the stalks off the mushrooms and leave the skin on. Wipe the mushrooms with a paper tissue if dirty.

In a bowl, mix 175 g of room temperature butter with 4 chopped cloves of garlic until combined.

Chop the mushroom stalks and add them to the bowl with the butter and garlic mixture.

Prepare a baking tray with parchment paper and place the mushrooms on it.

Fill each mushroom with about 2/3 of the butter and garlic mixture.

In a frying pan, melt the remaining butter and garlic mixture over low heat, then add 80 g of breadcrumbs and the chopped mushroom stalks. Cook for 8-10 minutes until the breadcrumbs are slightly colored.

Remove the breadcrumb mixture from heat and transfer it to a bowl. Add 1 tablespoon of fresh thyme, salt, black pepper, and 1 beaten egg. Mix well to combine.

Spoon the breadcrumb mixture evenly over the stuffed mushrooms.

Preheat the oven to 180°C (350°F, gas mark 4). Place the stuffed mushrooms in the oven and bake until golden brown, about 28 minutes.

Equipment Needed

Spice Level: