These stuffed mushrooms are so juicy and have a sensational texture. Try to use tomatoes, mozzarella and onions that are the same diameter as the mushrooms, so they fit snugly into the  caps If you have some truffle oil, then add a splash to intensify the mushroom flavour.

Ingredients:- (serves 4)
4 large open-cap field mushrooms
olive oil for brushing
4tsp truffle oil
4 thin onion slices - same diameter as the mushrooms
1 mozzarella (150g) - cut into four slices
handful of basil leaves - 4 whole and the rest finely sliced
4 large tomato slices - the same diameter as the mushrooms
sea salt
freshly ground black pepper

  • Cut the stalks out of the mushrooms and discard.
  • Brush the caps with olive oil and put, gill side up, on a plate or tray.
  • Season with sea salt and pepper and drizzle the truffle oil onto the gills.
  • Put a slice of onion inside the cavity of each mushroom, then layer with a slice of mozzarella, a basil leaf and a slice of tomato.
  • Season with sea salt and pepper, sprinkle with the finely sliced basil and drizzle with olive oil.
  • Cook on a hot griddle pan for about 15 minutes, without turning, until the mushrooms have softened and shrunk slightly and the cheese has melted.
  • Serve with ciabatta bread.


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