STUFFED MUSHROOMS
25 mins
4 people
A little more challenging
Ingredients
- 4 large field mushrooms
- Salt and pepper
- ¼ teaspoon of garlic powder
- 4 slices of pancetta
- 1 sprig of parsley
- 100g of breadcrumbs
- 100g of grated pecorino
- 50g of sundried tomatoes
- 1 tablespoon olive oil
Procedure
- Preheat the oven on the Full Steam function.
- Remove stems from the mushrooms and set aside.
- Line the perforated oven tray with baking paper and arrange the mushrooms gill side up. Sprinkle with salt, pepper and garlic powder and steam for 5 minutes.
- Finely chop the stems of the mushrooms, pancetta and parsley and combine with the remaining ingredients in a small bowl.
- Remove the mushrooms from the oven and adjust the temperature to 170°C on Quarter Steam + Heat. Divide the mixture into four and fill each mushroom, lightly patting down.
- Return to the baking tray and bake for 15 minutes.
- Serve the mushrooms on their own as a beautiful entrée or appetiser or as part of a breakfast with spinach and toast.
TO SERVE
This dish would accompany most meat and fish successfully i.e. lamb shank
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