Recipe by Karen Elizabeth
This is a very popular dish here in South Africa. My cousin-in-law makes these often, especially for breakfast (without the wine!), and varies the fillings. It's a good side dish for summer barbeques! If you are not going to use the wine, substitute 1/2 cup of vegetable stock. The mushrooms can be stuffed and refrigerated a day in advance, which is a bonus if you are pressed for time
Top Review by awalde
This is an excellent dish! I used 10 big champignons as here portabella mushrooms are not available and worked very well. The filling was delicious and my children said several times that they love it. I think I made only a mistake: I should have prepared the double quantity! :) Thanks a lot for this recipe!
- 6 large portabella mushrooms
- 1 medium onion, minced
- 1 garlic clove, crushed
- olive oil (for frying)
- 1⁄2 cup breadcrumbs
- 1⁄2 cup white wine (or pale sherry )
- 1⁄2 cup grated parmesan cheese or 1⁄2 cup pecorino cheese
- chopped fresh parsley
- 4 -8 tablespoons melted butter
- 3 finely chopped fresh sage leaves
- dried rosemary
- salt and black pepper
Directions See How It's Made
- Remove the stalks from the mushrooms and chop.
- Sautee the onion, garlic and chopped mushroom stalks in olive oil until the onion is soft, then remove from the heat.
- Mix the breadcrumbs, parsley, herbs and cheese together.
- Add the wine and melted butter to the saucepan, then add the dry ingredients.
- Season to taste with salt and pepper.
- Lay the mushrooms on a greased baking sheet and mould a large spoonful of the mixture into each one.
- Bake at 180C/350F for 20 mins, until the stuffing starts to turn golden.
- Serve on a crouton of fried bread (ideal for not wasting the delicious juices), or on a bed of mixed leaves (rocket works well), or both.