Stuffed Mushrooms
Time
25 minutes
96, 170
Full Steam, Quarter Steam + Heat
Difficulty
Medium
Servings
Serves 4
Chef’s Tip
This dish would accompany most meat and fish successfully i.e. lamb shanks.
Ingredients
4 large field mushrooms
Salt and pepper to taste
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
Steps
1.
Preheat the oven on the Full Steam function.
2.
Remove stems from the mushrooms and set aside.
3.
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.
4.
Finely chop the stems of the mushrooms, pancetta and parsley and combine with the remaining ingredients in a small bowl.
5.
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.
6.
Return to the baking tray and bake for 15 minutes
7.
Serve the mushrooms on their own as a beautiful entree or appetizer or as part of a breakfast with spinach and toast.