Mushrooms are one of those things that can double up as an edible bowl if you choose to cook them whole. Which means you can stuff practically anything into you want into it! From rice to couscous, pate to creamed egg yolk. Its earthy flavour coupled with its creamy texture adds a real depth to the its accompany filling, drawing out the sweetness of all the ingredients together. In our kitchen, we currently think that the most appropriate stuffing in a stuffed mushroom would be cheese.
Stuff them, season them, bake them.
Its incredibly easy to do, yet the result is so disproportionately rewarding.
There’s no need be fancy with the more expensive Portobello mushroom, or exotic cheeses. In this recipe, we’ve put together these stuffed mushrooms with the cheapest white mushrooms and Cheddar we could find at the store. Baking cheese and mushrooms not only preserve the integrity of the ingredient taste-wise but its also a fabulous way of enhancing their respective flavours. But pay attention to cooking the mushrooms right: don’t overlook them! Once the mushrooms begin to release its own juices, they’re done. Try to refrain from cooking them till they’re completely shriveled. Because mushrooms have a high content of water in them, cooking them continuously means they will simply keep shrinking, which translates to less bite and less juicy and less yummy.
Here’s what you’ll need
- Sea salt and pepper
- (Optional) Herbs
- Stuff them. Clean your mushrooms with a dry towel, as opposed to washing them, which will ruin its robust texture. Then stuff them full with the cheapest cheese you have. There’s really no wrong way of doing this.
- Season them. Crack on some sea salt and black pepper. Then add fresh or dried herbs of your choice, if you want. We used dried thyme this time. Oh, and we drizzled some olive oil for good measure.
- Bake them. Chuck them in the oven of at least 180deg C and bake for about 10 minutes or so, depending on the size of the mushrooms. Keep a lookout and remove them once juices start releasing.
It makes a great side dish to have with the weekly roast, or with pizza, or an olive and sun-dried tomato focaccia. (Click here for that focaccia recipe!) Essentially, you can fix them up quick and fast and pop them into the oven together with whatever you’re baking or roasting as a main. It literally takes two minutes to prepare, before you’re on the road to absolute gastronomical pleasure.
What are you waiting for?