Stuffed Mushrooms
Over a year ago
3,445 views
Ingredients
- 6 portobello mushrooms
- 2 tbsp olive oil
- 1 onion. finely chopped
- 2 Cloves garlic. crushed
- 1 Red Chilli. deseeded and finely sliced
- 1 tbsp plain flour
- 150 ml full-fat milk
- 150 g red leicester cheese, grated
- 1 Egg Seperated
- 4 tbsp Fresh coriander. chopped
Accompaniment
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Description
A lovely light snack or starter.
Method
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1
1. Preheat the oven to 200oC. Wipe the mushrooms and cut away the centre stalk. Arrange on a large baking sheet and brush the base of each one with a little of the oil.
2. Dice the mushroom stalks. Heat the remaining oil in a pan and add the diced stalks, onion, garlic and chilli. Stir-fry for 2-3 minutes until softened.
3. Sprinkle the flour over the fried mushroom mix, stir, then cook for 1 minute. Stir in the milk and continue to cook until the mixture thickens a little. Beat in the cheese, egg yolk and coriander. Whisk the egg white until it holds its shape then fold into the mixture.
4. Divide the filling equally between the mushrooms and bake for 20 minutes.
Hey Siobhan these look fab - I'm going to give these a go at my dinner party on Saturday night.