11 March 2013

Garlicky stuffed mushrooms

These cheesy stuffed mushrooms really make my mouth water, it's a very good and tasty vegetarian dish. They can be combined as a side to many different dishes but I think my favourite has to be the combination with mashed potatoes. I like them very garlicky, so you might want to reduce the amount of garlic if you don't like too much.


4 Large portobello mushrooms
1 Red onion
3 Cloves of garlic
A cup of bread crumbs
Emmentaler cheese
1 Garlic stock cube
A glass of white wine
Some fresh basil leaves
Salt and pepper
Olive oil


Wash the portobello mushrooms and remove their stems. Place the mushrooms into an oven dish. Finely chop the mushroom stems, onion and garlic cloves. Grate the Emmentaler cheese.

Fry the onion and chopped mushroom stems in olive oil for about 10 minutes at moderate heat. Then add the garlic and simmer further. After a while pour a glass of white wine into the pan and let it evaporate. Add the stock cube into the pan while there's still plenty of liquid and stir. Season with a sprinkle of salt and pepper.

Take the pan off the heat and add the grated cheese while stirring. Divide the stuffing into the mushrooms and throw some bread crumbs on the top.

Bake at 180C until the mushrooms are fully cooked and the tops are somewhat brown with crispy bread crumbs. Place a basil leaf or two on each and serve. If you serve them with my recommendation, potato mash, pour some of the liquid from the oven dish over it.

Have a good one!

Your VegHog

No comments:

Post a Comment

Thanks for reading! I would very much appreciate any comments or suggestions from you.