Black Pudding Stuffed Mushroom Recipes

STUFFED BLACK MUSHROOMS

Stuffed Black Mushrooms image

This is a very popular dish here in South Africa. My cousin-in-law makes these often, especially for breakfast (without the wine!), and varies the fillings. It's a good side dish for summer barbeques! If you are not going to use the wine, substitute 1/2 cup of vegetable stock. The mushrooms can be stuffed and refrigerated a day in advance, which is a bonus if you are pressed for time

Provided by Karen Elizabeth

Categories Vegetable

Time 35m

Yield 6 mushrooms, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

6 large portabella mushrooms
1 medium onion, minced
1 garlic clove, crushed
olive oil (for frying)
1/2 cup breadcrumbs
1/2 cup white wine (or pale sherry )
1/2 cup grated parmesan cheese or 1/2 cup pecorino cheese
chopped fresh parsley
4 -8 tablespoons melted butter
3 finely chopped fresh sage leaves
dried rosemary
salt and black pepper

Steps:

Remove the stalks from the mushrooms and chop.
Sautee the onion, garlic and chopped mushroom stalks in olive oil until the onion is soft, then remove from the heat.
Mix the breadcrumbs, parsley, herbs and cheese together.
Add the wine and melted butter to the saucepan, then add the dry ingredients.
Season to taste with salt and pepper.
Lay the mushrooms on a greased baking sheet and mould a large spoonful of the mixture into each one.
Bake at 180C/350F for 20 mins, until the stuffing starts to turn golden.
Serve on a crouton of fried bread (ideal for not wasting the delicious juices), or on a bed of mixed leaves (rocket works well), or both.

Nutrition Facts : Calories 273, Fat 16.3, SaturatedFat 9.7, Cholesterol 41.5, Sodium 405.4, Carbohydrate 18.7, Fiber 2.7, Sugar 5.6, Protein 9.8

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