Meat-stuffed Mushrooms
(Mat-stuffed Mushrooms) Recipe

Origin: Britain Period: Traditional

Ingredients

4 large, open-cap mushrooms
1 onion, chopped
4 tbsp parsley, chopped
1 tomato, blanched, peeled and chopped
1 tbsp tomato purée
200g coked beef, lamb, or mutton, finely chopped
200g breadcrumbs (about)
butter, for frying and dotting
olive oil, to garnish
salt and freshly-ground black pepper, to taste

Meat-stuffed Mushrooms
(Mat-stuffed Mushrooms) Preparation:

Method:

Remove the stalks from the mushrooms then wipe dry and scoop out the insides (so you end up with empty shells) but reserve the stalks and excised parts. Arrange the hollowed-out mushroom shells in a dish with the scooped-out sides uppermost and sprinkle a few drops of olive oil on each. Transfer to an oven pre-heated to 160°C and bake for about 8 minutes.

Take the mushrooms out of the dish and set, upside down, on a wire rack. In the meantime, lightly fry the onion in a little butter until just golden then chop the mushroom stalks and the excised parts of the mushrooms, add to the pan and fry for 2 minutes. Transfer the contents of the pan to the bowl then add the parsley and the chopped meat. Stir-in the chopped tomato along with the tomato purée then add just enough breadcrumbs to bind the stuffing mix together.

Season the stuffing mix to taste then turn the mushroom over and fill the cap with the stuffing mixture. Dot with butter and sprinkle with olive oil then place on a baking tray, transfer to the oven (still at 160°C) and bake for about 15 minutes, or until heated through.

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