Stuffed Mushrooms
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
12 flat mushrooms, 5 cm across 40 g butter, melted 1 small onion, diced
1 clove garlic, crushed 1/2 teaspoon dried thyme leaves 1/2 cup finely chopped ham
ground pepper 1/2 cup soft breadcrumbs 1/4 cup finely chopped parsley
1 tablespoon lemon juice 1 teaspoon butter (extra) 2 tablespoons stock or water



1 Preheat oven to 200 C. Wipe over mushroom caps, remove stalks and chop finely. Brush mushroom tops with melted butter. Arrange caps on an ovenproof dish dark side up.
2 Pour remaining butter into a pan and heat, add onion and cook for 2 minutes. Stir in garlic, chopped mushroom stalks and thyme, add ham, cook, stirring for 1 minute further.
3 Combine pepper and breadcrumbs, add the parsley and the lemon juice.
4 Divide the mixture evenly between the 12 mushroom caps. Dot each with a little butter, pour stock or water over base of dish. Bake for about 10 minutes, or until caps are tender.
5 Note: Edible mushrooms have look-alikes that can cause serious illness.
6 Hint: The most common of Ireland's many mushrooms is the field mushroom. Its outer skin is tough and should be peeled. Never wash cultivated mushrooms, simply wipe with a damp clean cloth. Cultivated mushrooms do not need peeling.

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