Stuffed Saffron Milk Cap Mushrooms
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 4 with a salad
- 600g/1.3lbs saffron milk cap mushrooms
- 75g/2.6ozs. butter
- 4 cloves garlic, peeled and diced
- 1 cup/90g/3ozs. breadcrumbs
- 60ml/2flozs extra virgin olive oil
- 250g/8.8ozs cream cheese
- 1 cup/90g/3ozs. finely grated parmesan cheese plus 2 tablespoons extra for sprinkling
- 2 teaspoons mustard
- 5 sprigs thyme
- 1/2 teaspoon salt or to taste
- Black pepper
- Freshly chopped chives or parsley to serve
Step 1 - Preheat oven to 190C/374F and line a large baking tray with parchment. Remove the stems from the mushrooms and place them on the baking tray. Melt the butter in a medium saucepan on medium heat and add the garlic and sauté for a minute until fragrant. Then add the breadcrumbs and fry these for a minute til they absorb the butter and mix with the garlic. Take the pan off the heat and add the cream cheese (into the saucepan will do, the heat will make the cream cheese softer and easier to work with) and 1 cup of parmesan, mustard, thyme and salt and mix to combine.
Step 2 -Drizzle the mushrooms with olive oil and then fill with the cream cheese mixture. Bake for 25-30 minutes until golden. If you are using small mushrooms check that they are done at the 15 minute mark.