Stuffed mushrooms en croute

Recipe from: 12/1/1994 12:00:00 AM
Ingredients 13
Servings 0


  • 50
  • 25
    olive oil
  • 2
    cloves garlic, crushed
  • 3
    fresh sage leaves
  • 6
    large, open fresh brown mushrooms
  • 1
    medium onion, finely chopped
  • 75
    grated Gruyère cheese
  • 75
    grated Emmenthal cheese
  • 125
    creamed cottage or ricotta cheese
  • 2
    extra-large eggs, lightly beaten
  • 375
    fresh breadcrumbs
  • 45
    chopped fresh parsley
  • 1
    small French loaf


1. Preheat oven to 180 ºC. Melt some of the butter with the oil and add the garlic and sage. Fry the mushrooms in the flavoured butter to partially cook. Set aside. 2. Sauté the onion in butter and oil until soft, adding more oil if necessary. Combine with the cheese, eggs, crumbs and parsley. Fill the mushrooms with the stuffing and place on a greased baking tray. 3. Bake in the oven for about 15 minutes, or until the cheese becomes golden brown and bubbles. 4. Cut 6 slices of French bread diagonally and toast, or pan-fry in a little butter and olive oil. Drain on absorbent paper and place mushrooms on the bread to serve.

Read more on: bake  |  shallow-fry

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