Thursday, 2 February 2012

Cheese and garlic mushrooms

You can use any kind of mushrooms for this, but I just used small ones so people can take a few as nibbles.

3/4 mushrooms per person OR 1 portobello mushroom per person
grated mozzarella
3 cloves of garlic
olive oil
fresh basil pesto

Preheat the oven to 200C.
Peel the mushrooms and twist the stalks out. Put the stalks on the side to use later
Peel the garlic cloves, crush them, and chop finely.
In a bowl, furiously mix together the garlic, ricotta and mozzarella.
Drizzle the olive oil generously in a baking tray and add the mushroom bases.
Spoon the cheese mixture into the mushrooms and firmly press the mushroom stalk into the mixture.
Cook in the oven for 20 minutes or until the cheese has completely melted.
Spoon the pesto on plates and sit the mushrooms on top.
Serve immediately.

This is a simple yet impressive recipe.
You can vary it by changing the cheeses; i.e. stilton for a more pronounced flavour.
You could even marinate the mushrooms, or deep fry instead of oven cooking!

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