Stuffed Mushrooms

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 mins


8 large - flat mushrooms

2 oz - butter

1 slice - white bread (crusts removed)

1 tablespoon - chopped parsley

1 clove - garlic

4 - shallots

  - salt and pepper

4 tablespoons - dry white wine

  - parsley sprigs (to garnish)


  1. Remove the mushroom stalks and chop them finely. Melt half the butter in a pan, add the mushroom caps and cook for 5 minutes on medium heat. Remove from the pan and set aside.
  2. Soak the bread in water then squeeze it almost dry and put to one side. Peel and chop the shallots and peel and crush (mince) the garlic. Melt the remaining butter in the pan, add the chopped mushroom stalks, chopped parsley, garlic and shallots and cook for 5 minutes. Season with salt and freshly ground pepper to taste then add the wine. Increase the heat and cook for a further 2 minutes. Finally, stir in the bread.
  3. Arrange the mushroom caps (hollow side upwards) in an ovenproof dish and fill each one with the mixture from the pan. Cover and cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 20 minutes. Serve hot, garnished with the parsley sprigs.