These retro-looking mushrooms are really easy to assemble and cook, but they’re so scrumptious everyone will want the recipe.
8 medium brown mushrooms (about 7–8cm/2½ -3” across)
5 Tbsp fresh breadcrumbs (or use panko crumbs)
3 Tbsp cream
1 clove garlic, peeled and crushed
1 Tbsp snipped chives
Salt and freshly ground black pepper
2–3 Tbsp melted butter
2 Tbsp freshly grated parmesan cheese
1 baguette (French bread), optional
1 Wipe mushrooms clean with a damp cloth or paper towels and remove stalks from 6 of them, carefully cutting them off with a small sharp knife. Finely chop remaining mushrooms with stalks. Transfer to a bowl. Add 3 tablespoons of crumbs, cream, garlic, chives, ¼ of a teaspoon of salt and black pepper. Salt the cavities of the whole mushrooms, then fill with mixture.
2 Arrange mushrooms in lightly buttered scallop shells or small ovenproof gratin dishes or shallowish ramekins. Put shells or dishes on a baking sheet to make it easier to move them in and out of the oven. Sprinkle mushrooms with remaining crumbs and parmesan, then spoon melted butter over the top.
3 Preheat oven to 180°C (350°F). Bake mushrooms for 15 minutes or until golden and bubbling. Set shells or dishes on plates and serve hot. If liked, serve a baguette alongside, heated until crisp and sliced into rounds, for mopping up the juices in the dishes.
Photography Aaron McLean http://www.aaronmclean.com