Ah man, there are few things that taste so amazing like stuffed mushrooms. Garlic, pesto and cheese baked together and blending beautifully with the flavour of meaty brown mushroom. Then as you bite into the mushroom, it’s soaked up all the baked flavour of the other ingredients. Stuffed mushrooms will always provide an amazing dining experience.
I like to prepare stuffed mushrooms the day before – get all the chopping and grating out of the way, mix the stuffing and fill the mushrooms. Keep them in the fridge for the following day to either cook on the braai or in the oven. I always make a few extra which I cook for breakfast, just to make sure they taste as good as I’m hoping my guest will find them!
There are many ways to stuff mushrooms. Most commonly, the stems are removed, chopped finely and mixed with breadcrumbs to bulk it up. Any flavour can be added to this mixture before it’s used to fill the mushrooms up again. Cheese is usually grated on top before cooking. Instead of breadcrumbs, cooked couscous, bulgar wheat, or even rice and brown rice can be used. Any cheese from cheddar togoats milk and Parmesan can be used. I like to use freshly chopped herbs for optimum flavour, but pesto and tapenade works even better sometimes.
Stuffed mushrooms can be served as a pre-dinner snack, as the starter course or even as a light meal at lunch with a salad. They can also be served as anaccompaniment dish with other food. It doesn’t really matter how or when you want to serve stuffed mushrooms – they work great at any time and in any quantity!