Grilled Mushrooms With Garlic Crumbs

Grilled mushrooms with a crisp, golden filling for a starter or nibbles. You could use unblanched almonds in place of the pecans, if you like. This recipe is from Charmaine Solomon's Complete Vegetarian Cookbook. I want to try this out soon. It looks simple and tasty.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 18  medium mushrooms
• 1  large garlic clove
• 1⁄2 teaspoon salt
• 60  g butter
• 1⁄2 cup pecans, coarsely chopped
• 2  cups  breadcrumbs, loosely packed
• 4  tablespoons parsley, chopped
•  fresh ground black pepper, to taste

Directions

1. Preheat oven to 200°C (400°F).
2. Wipe over the mushrooms, remove stems and chop them finely.
3. Crush garlic with the salt.
4. In a frying pan, melt the butter and cook the mushroom stems for a minute, stirring, then add the garlic and cook for a minute longer.
5. Add chopped pecans and stir over moderate heat until they are golden.
6. Remove from heat and stir in the breadcrumbs, parsley, pepper and mix well.
7. Fill the mushroom caps, pressing the mixture in firmly.
8. Place in a well buttered baking dish and bake for 20 minutes or until filling is crisp and golden on top.