Stuffed mushrooms superb appetiser2016-03-03
- Servings : 4
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 40m
These stuffed mushrooms are fantastic appetisers.
Served on a crisp croûton they are simply gorgeous. Even if I say so myself.
The addition of a drizzle of truffle oil in the bottom of the mushrooms intensifies the flavour of the fungi.
- 4 Large flat cap mushrooms.
- 150g Smooth Brussels Pate with garlic.
- 1/2 Cup fresh breadcrumbs.
- 2 Tablespoons Parmesan cheese finely grated.
- 4 Thick slices of white bread.
- Light olive oil.
- Small knobs of butter.
- Truffle oil (optional)
Pre heat your oven to 370 Fahrenheit 190 Celsius.
Remove the pate from the packet and place in a small bowl, remove the stalks from the mushrooms and chop finely, now mix the chopped stalks with the pate using a fork.
Pop a cube of butter into the bottom of the mushrooms and drizzle of truffle oil. Using a desert spoon put a generous amount of the pate into the centre of the mushrooms. Place on a baking tray and drizzle olive oil around the edges of the mushrooms.
Now mix together the breadcrumbs and Parmesan cheese and sprinkle over the top of the mushrooms and add another knob of butter.
Place the mushrooms in the hot oven and bake for 25 minutes. While these are cooking make the croutons.
Using a large pastry cutter or a mug, cut circles out of the middle of the bread slices.
In a frying pan add a large knob of butter and two tablespoons of light Olive oil, fry the circles of bread in the oil and butter on a medium to high heat for a couple of minutes on each side until light golden, ensure you don't burn them.
To serve place the croutons on a warm plate and sit the mushrooms on top, then get them in your face!