Staff member
These garlic mushrooms are perfect for dinner parties, or you could serve them in larger
portions as a light supper dish with a green salad.
Preheat the oven to 190C / 375F.
350 g/ 1 2 oz large mushrooms, stems removed
3 garlic cloves, crushed
175 g/ 6 oz/ ? cup butter, softened
50 g/2 oz / 1 cup fresh white breadcrumbs
50 g /2 oz/ 1 cup fresh parsley, chopped
1 egg, beaten
salt and cayenne pepper
8 cherry tomatoes, to garnish
Serves 4
Arrange the mushrooms cup side uppermost on a baking tray. Mix together the garlic and butter in a small bowl and divide 115 g/4 oz/ 1/2 cup of the butter between all the mushrooms.
Heat the remaining butter in a frying pan and lightly fry the breadcrumbs until golden brown. Place the chopped parsley in a bowl, add the breadcrumbs, season with salt and cayenne pepper and mix well.
Stir in the egg and use the mixture to fill the mushroom caps. Bake for 1O-15 minutes until the topping has browned and the mushrooms have softened. Garnish with quartered tomatoes.

If you are planning ahead, stuffed mushrooms can be prepared up to 12 hours in advance and kept in the fridge before baking.